Servings: 2, Prep Time: 15 min, Cook Time: 20 minIngredients1 cups [56.7 g] Shredded Green & Red Cabbage with Carrots2 tsp [2.4 g] Kosher Salt0.5 tsp [1.05 g] Black Pepper1 Juice of 1 lemon (2-1/8" dia) [47 g] Fresh Lemon Juice2 cup [480 g] Black Beans (Canned)0.5 cup [112.5 g] 1% Low Fat Cottage Cheese3 tbsp [15 g] Nutritional Yeast0.25 cup [4 g] Cilantro (Coriander) (Chopped)0.25 cup, chopped [31.5 g] Red Onions1 tbsp, minced [8.5 g] Garlic1 tsp [1.8 g] Red Pepper Flakes6 tortillas [150 g] Cassava Flour Tortillas0.5 tbsp [7 g] Olive OilDirectionsAdd 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 InfoCalories: 533, Fat: 9g, Carbs: 84g, Protein: 28g, Fiber: 26g, Sugar: 7g
Add Row 
Add 
Write A Comment