Black Bean-Cabbage Tacos

Maybe adding cabbage to your tacos sounds crazy. I promise it is not. These simple tacos are dead easy to assemble — you'll be eating in under 10 minutes — and the cabbage adds a crunchy, fulfilling center to this dish. It's heart-healthy and surprisingly satisfying.

Black Bean & Cabbage Tacos

For the slaw filling:
1/2 small head of cabbage, diced into bite-sized pieces
1 cup corn, fresh off the cob or frozen corn microwaved for 30 seconds
1 cup canned black beans, rinsed and drained
1 tomato, diced
2 T red onion, diced
2 T cilantro (optional)

For the dressing:
2 T light sour cream
4 T salsa
1 tsp olive oil
squeeze of lime juice
pinch black pepper

Assemble the filling ingredients in a large bowl and toss to combine. Let sit while you measure the dressing ingredients into a glass jar with a lid. Shake well to emulsify the dressing, then pour over the filling and stir to coat. Divvy the filling between eight small corn tortillas (I like to warm them slightly first), and eat.