Curtido Slaw Stuffed Black Bean Tacos
These vibrant tacos are filled with spiced black beans and topped with curtido, a traditional Central American fermented cabbage slaw that functions as a probiotic condiment. It is a fiesta of flavor and gut health that proves fermented food can be festive and fun.
Spiced black bean tacos piled high with tangy probiotic curtido fermented cabbage slaw and fresh salsa.
Nutrition per serving
Ingredients
Protein
Fermented
Base
Spice
Topping
Instructions
Season and Cook the Beans
Heat a skillet over medium heat and add drained black beans with cumin, smoked paprika, and a pinch of salt. Mash roughly half the beans with a fork and cook for 8 to 10 minutes until the mixture is thick and fragrant.
Warm the Tortillas
Warm corn tortillas directly over a gas burner for 20 to 30 seconds per side until lightly charred and pliable, or wrap in a damp paper towel and microwave for 30 seconds. Keep covered to maintain warmth.
Prepare the Curtido
Remove the curtido from the refrigerator and drain any excess brine. The curtido should be cold and crunchy when it hits the warm taco to preserve all of its live probiotic cultures and provide a pleasing temperature contrast.
Assemble and Serve
Spoon seasoned black beans onto each tortilla. Top generously with cold curtido and a spoonful of fresh pico de gallo. Serve immediately and do not heat the curtido topping as this will destroy its beneficial live bacteria.
Substitutions
Common mistakes
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