Ingredients:
– 4 whole-grain tortillas (or gluten-free tortillas), 8-10 inches wide
– 1 can refried black beans, loosened with 1/4 cup water and seasoned with salt, cumin, and coriander
– Optional protein: Chicken carnitas, walnut chorizo, or turkey chorizo
– Optional cheese: Oaxacan string cheese, crumbled queso fresco, or melty cheese
– Garnish options: Sliced avocado, cilantro, lime wedges, scallions, fresh summer tomatoes, hot sauce, sour cream
Cabbage Slaw:
– 1/2 head of cabbage (14–16 ounces) shredded
– 1 cup shredded carrots
– 4 radishes, thinly sliced (optional)
– 1/4 cup thinly sliced red onion or pickled onions
– 3/4 teaspoon salt
– 1/2 an English cucumber, sliced
– 1 tablespoon jalapeno, finely chopped (optional)
– 1/4–1/2 cup scallions, sliced
– 1/4–1/2 cup cilantro, chopped
– 2 tablespoons olive oil
– 3 tablespoons fresh lime juice and a little zest
Optional Avocado Cilantro Sauce:
– 1 medium avocado, perfectly ripe
– 4–6 jalapeno slices
– 1 garlic clove
– A handful of cilantro (tender stems are okay)
– 2 tablespoons olive oil
– 2 tablespoons lime juice
– 4 tablespoons water
– 1/2 teaspoon salt
Instructions:
1. Preheat the oven to 275°F.
2. Place the tortillas directly on the oven racks (without a sheet pan) and toast until crisp, about 20 minutes. They should be very crispy and dry.
3. To make the slaw, combine the shredded cabbage, carrots, radish, and red onion in a large bowl. Add the salt and toss well. Let it rest as it releases liquid and shrinks.
4. Add the cucumber, jalapeno, scallions, and cilantro to the slaw. Drizzle with olive oil, lime juice, and zest. Toss well and set aside.
5. To prepare the avocado cilantro sauce, if using, combine all sauce ingredients in a food processor and blend until smooth. Taste and adjust seasoning if necessary.
6. Heat the refried beans, adding 1/4–1/2 cup water to loosen them. Whip with a fork and season with salt, cumin, and coriander.
7. If using chicken, turkey chorizo, or walnut chorizo, heat them as desired. If using cheese, you can prepare to broil it on the tortillas.
8. To assemble, spread the refried beans onto the crisp tortillas as a base. If desired, add the cooked meat and/or cheese and broil until melted. Alternatively, keep it vegan and skip this step.
9. Top the beans with a generous layer of the cabbage slaw. Spoon over avocado cilantro sauce or sliced avocado, if using. Garnish with your choice of toppings such as cilantro, lime wedges, tomato, or hot sauce.
10. Serve immediately while the beans are warm, and the tortillas are crispy.
Serves four.