Black Bean Cabbage Tacos

Wholesome black bean cabbage tacos support gentle digestion and fiber diversity.

Plant Based Fiber Rich
90%

Match for Gut Health

This score is based on all ingredients included in the food recipe and the data in the InnerBuddies database showing the effect of these ingredients on gut bacteria and functions.

Coming soon: personalization based on your profile and/or your gut microbiome test results.

Recipe description

Packed with black beans and crunchy cabbage, this taco recipe brings fiber, plant-protein, and color to your plate. The combo delivers both soluble and insoluble fiber plus polyphenols from cabbage, supporting microbial diversity and gentle digestion as part of a balanced day. Each bite blends satisfying texture with quick warmth, making it easy to include a gut-friendly mix of legumes and cruciferous vegetables in a busy week. Perfect for meatless meals or adding plant variety to your routine.

June 9, 2026
Black Bean Cabbage Tacos
Prep 15 min Cook 15 min Easy
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Why this recipe fits you

  • Rich in fiber from black beans and cabbage to support digestion.
  • Includes diverse plant ingredients and polyphenols from cruciferous vegetables.
  • Balanced protein, fiber, and slow carbs for a satisfying meal.

Gut Health Score

🌿 Fiber diversity
90
🍇 Polyphenol density
70
🧬 Diversity support
65
🛡️ Inflammation support
85
🫧 Fermentation support
15
⚖️ Blood sugar stability
85

Ingredients

Bean, black 1 cup
Bean, black
Cabbage, white 2 cups
Cabbage, white
Lime 1 piece
Lime
Taco shell 4 piece
Taco shell
Onion, green 1 piece
Onion, green
cilantro 1 bowl
Salt 1 teaspoon
Salt
pepper 0.5 teaspoon

Instructions

1

Rinse and drain the black beans.

2

Finely chop the cabbage and onion.

3

In a bowl, mix the black beans, cabbage, onion, chopped cilantro, lime juice, salt, and pepper.

4

Fill each taco shell with the mixture.

5

Serve and enjoy your black bean cabbage tacos.

Nutrition

430 kcal Calories
16 g Protein
60 g Carbohydrates
11 g Fiber
4 g Sugar
7 g Fat
1 g Saturated fat
0.8 g Salt

FAQ

Is this recipe vegan/vegetarian-friendly?
Yes. It uses plant-based ingredients (black beans, cabbage, tortillas). To keep it vegan, skip any dairy toppings.
Is it gluten-free?
It can be gluten-free if you use gluten-free corn tortillas. Regular flour tortillas contain gluten.
How spicy is it and how can I adjust?
The dish can be mild to medium. To tame heat, leave out jalapeño and reduce chili powder. For more heat, add a bit more jalapeño.
What toppings work well?
Try avocado, salsa, lime juice, chopped cilantro, and a dollop of yogurt or vegan yogurt if you like.
How should I store leftovers?
Refrigerate leftovers in an airtight container within 2 hours. They keep for about 2–3 days; rewarm in a skillet or microwave.
Can I freeze the filling?
Yes—the black bean cabbage filling can be frozen, but cabbage texture may soften. Freeze after cooking; thaw and reheat before serving in tortillas.
How can I boost fiber or protein?
Add more beans, lentils, or quinoa; serve on whole-grain tortillas. Topping with avocado or seeds adds fiber and healthy fats.
What substitutions can I use if I’m missing ingredients?
Use canned chickpeas or other beans; swap cabbage for shredded lettuce or slaw; use onions, garlic, and spices you have.
Can I prep this ahead for meals?
Yes. Make the bean-cabbage filling in advance and store; heat and assemble with tortillas when ready to serve.
Are there any allergen notes?
This dish contains legumes (beans). If you’re sensitive to legumes or gluten, adjust ingredients accordingly and check tortilla labels for gluten or other allergens.

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