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Servings: 2, Prep Time: 15 min, Cook Time: 20 min
Ingredients
1 cups [56.7 g] Shredded Green & Red Cabbage with Carrots
2 tsp [2.4 g] Kosher Salt
0.5 tsp [1.05 g] Black Pepper
1 Juice of 1 lemon (2-1/8" dia) [47 g] Fresh Lemon Juice
2 cup [480 g] Black Beans (Canned)
0.5 cup [112.5 g] 1% Low Fat Cottage Cheese
3 tbsp [15 g] Nutritional Yeast
0.25 cup [4 g] Cilantro (Coriander) (Chopped)
0.25 cup, chopped [31.5 g] Red Onions
1 tbsp, minced [8.5 g] Garlic
1 tsp [1.8 g] Red Pepper Flakes
6 tortillas [150 g] Cassava Flour Tortillas
0.5 tbsp [7 g] Olive Oil
Directions
Add the shredded green and red cabbage with carrots to a large bowl, half of the salt, half of the black pepper, and the lemon juice to a large bowl. Mix until combined and refrigerate until ready to eat.
Add the black beans, cottage cheese, nutritional yeast, cilantro, red onions, garlic, red pepper flakes, the remaining salt, and the remaining black pepper to a food processor and blend until smooth.
Evenly distribute the black bean mixture onto the tortillas and fold each in half.
Pan-fry the tacos in a large skillet, greased with olive oil over medium-low heat until they are crispy on both sides.
Add the slaw to the inside of each taco before eating.
Nutrition Info
Calories: 533, Fat: 9g, Carbs: 84g, Protein: 28g, Fiber: 26g, Sugar: 7g
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