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Categories:
head lettuce carrots purple cabbage green onions ground beef garlic white onion tomato sauce chili powder ground cumin salt black beans flour tortillas sour cream cheese
Viewed: 26 - Published at: 8 years agoIngredients
- 1/2 head lettuce, shredded
- 2 carrots, shredded
- 1/4 head purple cabbage, shredded
- 4 green onions, sliced into 1/4 sections on the diagonal
- 1 lb ground beef
- 1 teaspoon garlic, minced
- 1/2 cup white onion, diced
- 1 chipotle chile in adobo, diced
- 1 (15 ounce) can tomato sauce
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt (or to taste)
- 1 (15 1/2 ounce) can black beans, rinsed & drained
- 6 -8 flour tortillas (I like tomato & basil flavored)
- sour cream (optional)
- cheese, shredded (I used Mexican 4-cheese blend)
Method
- In large bowl, toss together lettuce, carrots, cabbage & green onions. Set aside.
- Brown beef in skillet until almost no pink remains, drain (if needed).
- Add garlic, onion & chipotle chili. Cook & stir until no pink remains in beef.
- Add tomato sauce, chili powder, cumin, salt & black beans. Stir to combine & simmer until heated through.
- Warm the tortillas between paper towels or in tortilla warmer in the microwave for about 30 seconds.
- Top tortillas with sour cream, salad mixture, cheese, beef & bean mixture; fold & enjoy!
