Bean and Cabbage Tacos with Pickled Onions

A simple pantry-inspired cabbage taco that features garlicky beans, cilantro-cabbage slaw, and pickled onions.

  • Author: Erin Alderson
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: dinner
  • Method: stovetop



Pickled Onions

1 medium red onion

1/2 cup white vinegar

1/2 cup water

1 tablespoon cane sugar

1 1/2 teaspoons sea salt

Cabbage Slaw

1 cup shredded savoy cabbage

1 scallion, thinly sliced

1/4 cup minced cilantro

Juice from one lime

2 teaspoons olive oil

Pinch of salt


1 tablespoon olive oil

1 garlic clove, minced

1 cup cooked pinto beans (or similar beans), drained

4 corn or flour tortillas

Pepitas, for topping

Hot sauce, optional

Crumbled cotija, optional


  • Start by making the pickled onions. Peel and cut the onion into even 1/8" slices. Place in a heat-safe jar like a pint mason jar. In a pot, combine the vinegar, water, sugar, and salt. Bring the mixture to a boil, remove from the heat, and pour over the onions. Let the onions sit while making everything else.
  • Next, make the cabbage slaw. Combine the slaw, sliced scallions, and cilantro in a bowl. Squeeze the lime juice over the cabbage, add in the olive oil, and salt. Toss to combine and coat everything evenly.
  • Finally, heat a pan over medium-low heat. Add the olive oil followed by the minced garlic. Cook the garlic until golden then add in the pinto beans. Cook for a minute or two more, just to warm the beans.
  • Assemble the tacos with 1/4 cup of the beans, 1/4 of the cabbage, some pickled onions, and toasted pepitas to finish.

Keywords: cabbage tacos