Greek Tacos

Beans Plaki Ingredients

4 cups dried white beans

1 large onion, chopped

½ cup parsley, finely chopped

2 garlic cloves, minced

2 carrots, halved and sliced

2 medium tomatoes, chopped

1 tablespoon olive oil

Salt and pepper to taste

Red Cabbage Salad Ingredients

4 cups shredded red cabbage (may use green)

3 tablespoons apple cider vinegar

1 medium sweet onion, chopped, optional

12-15 pitted kalamata olives, sliced

½ cup each parsley and dill, finely chopped

2 tablespoons olive oil

2 teaspoons prepared yellow mustard

1 teaspoon sugar (or maple syrup)

Salt and pepper to taste

Tzatziki (Yogurt and Garlic Sauce) Ingredients

2 cups plain, unsweetened yogurt (plant-based or dairy)

1 large cucumber, grated

Mint, minced (to taste)

2 teaspoons garlic powder or 2 cloves, minced

Salt to taste

Taco Ingredients

12 6” flour tortillas (or gluten-free tortillas)

Hot Sauce (optional)

Beans Plaki Instructions

Place the beans in a large pot or bowl. Cover with water and soak overnight. Drain and rinse.

Put the drained beans in a large pot and cover with water, one inch above the beans. Bring to a boil for 5 minutes. Remove any foam that rises to the surface.

Add the remaining ingredients.

Cover the pot and reduce the heat to low. Simmer until the water evaporates and the beans are soft. Set aside.

Red Cabbage Salad Instructions

Place the shredded cabbage in a large bowl. Sprinkle with vinegar. Toss and let stand for 1 to 2 hours.

Add the onion, olives, parsley, and dill.

In a small bowl, mix together the oil, mustard, sugar, salt, and pepper. Pour over the salad and toss.

Taste and adjust seasonings.

Tzatziki Instructions

Place all ingredients in a bowl and mix well.

Assembling the Tacos

Place 2-3 tablespoons of the beans on a tortilla.

Add 2 tablespoons of the cabbage salad.

Top with 1 tablespoon of the tzatziki. Drizzle with hot sauce, if desired.

Makes 12 6-inch tacos

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Greek Tacos