Ingredients
2 tablespoons canola oil3 cups shredded cabbage1 medium sweet red pepper, julienned1 medium onion, halved and sliced2 teaspoons sugar1 can (15 ounces) black beans, rinsed and drained1 cup salsa1 can (4 ounces) chopped green chiles1 teaspoon minced garlic1 teaspoon chili powder1/4 teaspoon ground cumin8 taco shells, warmed1/2 cup shredded cheddar cheese1 medium ripe avocado, peeled and sliced
Preparation
In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar.
Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes.
Serve in taco shells. Top with cheese and avocado.
