Do you want to eat healthy, but don’t have much time to cook? BOOM! Ten-minute tacos to the rescue! This is my go-to meal when I know I’m going to have a busy day. Quick, easy, simple, and extremely flavorful. I’ll often double or triple this recipe so I can have leftovers the next day.
- Eating beans can reduce LDL (bad) cholesterol levels and blood pressure – two major risk factors for cardiovascular disease. It’s no surprise that people eating more beans have healthier hearts.
- Red cabbage is is part of the cruciferous vegetable family. Cruciferous vegetables are some of the most potent cancer-fighting foods. In fact, nutrients found in cruciferous vegetables are being studied as potential chemotherapy agents.
- Bell peppers are an excellent source of vitamin C. Vitamin C boosts the absorption of iron from plant sources.
- Corn is a staple food for many populations (the Mayan and Aztec both had “corn gods”). It is a great source of resistant starch, a compound similar to fiber, that feeds our healthy gut bacteria.
- 1 - 15oz can of black or pinto beans, rinsed and drained
- ¼ of a red onion, minced
- ½ of a bell pepper, minced
- ½ cup of shredded or chopped red cabbage
- Corn tortillas, lightly toasted if desired
- Avocado, sliced or chopped
- Cilantro, (optional)
- Fresh lime juice (optional)
- Salsa or hot sauce
- On a microwave safe plate, align 2-3 tortillas and top each with ¼ cup of beans.
- Microwave for 30-45 seconds.
- Top with a desired amount of the onion, pepper, cabbage, and avocado.
- Garnish with cilantro, spritz with lime, and drizzle with salsa or hot sauce.
- Repeat steps 1-4 until you are full.
Best consumed on (taco) Tuesdays and while listening to Ozomatli's "La Bamba".