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INGREDIENTS – makes 4 servings or 12 tacos

1-1/2 C Black Beans, or any beans of your choice, preferably homemade or canned if you must

3/4C Short-grain Brown rice or Bhutan red rice or Forbidden black rice

2C Organic Vegetable Broth or filtered water

1/2 Onion

2 Garlic Cloves

1t Cumin Seed or 1/2t Cumin powder

1T fresh Oregano or 1t Dried Oregano

1/8t Chipotle or Chili Pepper powder – or more to make it spicier

1/2t Himalayan or Celtic Sea Salt – optional, the broth has salt in it

12 Organic Sprouted Grain Corn Tortillas like Food for Life brand


12 Collard Greens as substitutes for taco “shells”


4C Cabbage, shredded or thinly sliced

1 Red Bell Pepper, thinly sliced into strips

1 Carrot, thinly sliced into 2-3 inch strips

1/2 Onion, diced

1C Cilantro Leaves removed from stems

1-2 Serrano Peppers, sliced crossways ends discarded – omit for mild coleslaw

1 Lime, Fresh Squeezed

1T Coconut Oil or Extra Virgin Olive Oil

1/2t Himalayan or Celtic Sea Salt or more to taste

Dash of Chipotle or Fresh Ground Black Pepper


Picante Sauce or Salsa

Salsa Fresca

Pico de Gallo


Avocado Slices

Tomato, chopped

Scallions, chopped

Black olives, chopped or sliced

Pepperjack or other Cheese, shredded – omit for vegan option

0% Fat Plain Greek Yogurt as a Sour Cream substitute – omit for vegan option

Sour Cream – omit for vegan option

DIRECTIONS: make homemade black beans or any beans of your choice or use canned beans.  Mince by hand or in a food processor mix the onion and garlic and add to a small saucepan along with 2C broth or water, 1C rice, cumin, oregano, and chipotle or chili pepper powder.  Bring to a boil, cover, reduce heat and simmer for 45 minutes or until rice is cooked.  Mix beans and rice in a bowl and set aside.

If using sprouted corn tortillas, heat a cast iron skillet and warm the tortillas on each side for a minute or two.  If using collard greens, wash well, then pat dry.  Add about one-fourth of a cup of the bean and rice mixture down the center of the corn tortilla or collard green.  Top with Fiesta Coleslaw and/or toppings of your choice and fold corn tortilla or collard green in half over the mixture.  You can use toppings of your choice and serve the slaw on the side.

FIESTA COLESLAW:  in the meantime, in a large bowl mix the shredded or thinly sliced cabbage, thinly sliced red bell pepper and carrot strips, diced onion, cilantro leaves, and sliced peppers.  In a small bowl whisk together the fresh squeezed lime juice, coconut or olive oil, salt, and pepper.  Pour over coleslaw vegetables and mix well.  For best flavor, let the coleslaw “marinate” for 20-30 minutes, stirring frequently.

Serve the Fiesta Coleslaw on top of the tacos or use your favorite toppings on the tacos and serve the slaw on the side.

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The "Aloha Cooks" live in Hawaii and create original recipes using healthy whole foods and since one of them is a registered dietitian you can be sure they are delicious and nutritious.

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