One-Pan Smashed Black Bean Tacos with Creamy Slaw, Pickled O

• servings: 2 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

1 Red Onion

1 Lime

13 ⅖ Black Beans

1 Southwest Spice Blend

1 Tex-Mex Paste

¼ Cilantro

4 Shredded Red Cabbage

2 Mayonnaise

6 Flour Tortillas

¼ Monterey Jack Cheese

2 Smoky Red Pepper Crema

1 Olive Oil

1 Butter

¼ Sugar

Salt

Pepper

Directions

• Wash and dry produce. • Halve, peel, and thinly slice half the onion (all for 4 servings). Quarter lime. • In a small microwave-safe bowl, combine ¼ of the sliced onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4), and a pinch of salt and pepper; cover with plastic wrap. Microwave until bright pink, 30-45 seconds.

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add remaining sliced onion and cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. • Stir in beans and their liquid, Southwest Spice, and Tex- Mex paste. Season with salt and pepper. Bring to a simmer and cook until liquid has thickened, 4-6 minutes. • Using a potato masher or fork, mash beans until mostly smooth. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.

• While beans cook, roughly chop cilantro. • In a large bowl, combine cabbage, mayonnaise, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with smashed beans, Monterey Jack, slaw, smoky red pepper crema, pickled onion (draining first), and remaining cilantro. Serve with any remaining lime wedges on the side.

Notes

Southwest spice https://docs.google.com/spreadsheets/d/1mBxuVPRaky9eZabcQwzx_Yjp4jeaJqVkt6LLINrLIzY/edit?gid=0#gid=0

Nutrition

• Calories: 850 kcal
• Total Fat: 40 g
• Saturated Fat: 15 g
• Cholesterol: 50 mg
• Sodium: 2200 mg
• Total Carbohydrate: 99 g
• Dietary Fiber: 11 g
• Total Sugars: 11 g
• Protein: 22 g