Mexican Cabbage for #meatlessmonday

By Anna Fisher Wulff
This is not your normal taco, salad but you'll get rave reviews.

1 small onion, chopped
2 garlic cloves, chopped
1/2 medium head of red cabbage, chopped into thin strips
1 8oz can tomato sauce
1 4oz can chopped green chilies
2 tbsp tomato paste
1 tsp ground cumin
1/2 tsp oregano or marjoram
1 cup frozen corn
1 cup black beans, drained and rinsed
salt and pepper to taste
corn tortillas

Line medium saucepan with water and cook onion and garlic over high heat until translucent. Add cabbage, tomato sauce, chilies, tomato paste, and spices. Reduce heat to medium and cook until cabbage is tender, about 10 minutes. Turn off heat and stir in corn and beans.

Salt, pepper, and adjust spices to taste

Break corn tortilla chips into small pieces and sprinkle over top before serving. For a little extra excitement, serve it in homemade tortilla bowls.

Serves 4

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