Black Bean Tacos with Cabbage-Carrot Slaw

1. Start with the slaw. By preparing it first, it marinates while you prepare the black bean filling. In a medium sized bowl combine the cabbage, the carrots, the jalapeno, and the cilantro. Squeeze the lime juice over it, add a 1/4 teaspoon of salt, and mix well. Set aside.

2. Heat a medium skillet over medium-low heat. Add a tablespoon of oil (I used plain old vegetable) and once it’s hot, add the garlic and onion. Saute until translucent, 3-4 minutes. Add the black beans and stir.

3. Stir the cumin, chili powder, garlic powder, salt, paprika, and water into the bean mixture. Stir well.

4. Use the back of a wooden spoon to lightly smash some of the black beans—it helps to keep the mixture together. Bring to a simmer and heat through, about 10 minutes.

5. Spread 1/3 cup of the bean mixture into a tortilla and top with 1/3 cup of the slaw.