Tacos are where we head when we’re not sure what’s for dinner, and these can be whipped up in minutes. When Alex first made me this filling, I was skeptical about the egg and bean combination. But after tasting it he won me over. It’s surprisingly satisfying; the eggs provide a chewy, almost meaty texture, and the chili powder and cumin bring just enough savory spice. Purple cabbage slivers tossed with lime and salty feta crumbles make for a simple, contrasting topping. For especially hungry eaters, it’s easy to double the filling. If you’re in the mood for tacos and have more time to spare, try our Roasted Cauliflower and Black Bean Tacos with Chipotle Aïoli.
Ingredients
- 1 small white onion
- 1 15-ounce can pinto beans
- 1 cup corn kernels, fresh or frozen (optional)
- 2 tablespoons lime juice (1 lime)
- 2 cups thinly sliced red cabbage
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 2 eggs
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 8 corn tortillas
- 2 cups baby spinach leaves or other baby greens, loosely packed
- ½ cup feta cheese crumbles
- Mexican-style hot sauce, for serving
How to Make It
- Prepare the vegetables: Peel and mince the onion. Drain and rinse the pinto beans. Cut the corn off of the cob or warm frozen corn to room temperature (if using).
- Marinate the cabbage: Juice the lime. Thinly slice the red cabbage, then mix it with the lime juice, 1 tablespoon olive oil, and ¼ teaspoon kosher salt. Cook the beans and eggs: Heat 1 tablespoon olive oil in a 10-inch skillet over medium heat. Add the onion and sauté for about 3 to 4 minutes until translucent. Crack the eggs into the skillet and cook with the onion, stirring constantly until the eggs are scrambled into small pieces and just set, about 2 minutes. Add the beans and stir to combine, then stir in the chili powder, cumin, garlic powder, and ¾ teaspoon kosher salt. Cook for about 3 minutes until warmed through.
- Char the tortillas: If desired, char the tortillas by turning on a gas burner to medium heat and placing the tortilla directly on the grate. After about 15 seconds when the edges are lightly charred, use tongs to flip the tortilla and heat on the opposite side until lightly charred. Repeat for all tortillas, taking care that they do not catch fire.
- To serve, place the spinach on the tortillas, then top with the beans, red cabbage, feta crumbles, corn, hot sauce, and additional toppings as desired.
- Notes For dairy-free, omit the feta cheese.
