Meatless Monday Meal | Mexican Cabbage Tortillas


I am so excited!  I finally found a meatless meal that my husband actually enjoyed.  This is important because I have been incorporating a meatless meal each week to help with the food budget.  Most times when I ask him how the meatless meal was, he says it was ok, but it would have been better with meat.  For this week’s Meatless Monday Meal he actually said it was really really good.

The meal incorporated a vegetable that my husband loves.  It’s Cabbage and I used it today in a way I hadn’t ever before.  I made it Mexican flavored.  The other great thing was it used items from my stockpile, so it was very frugal since I picked them up on Coupon “High” Trips or at Aldi.  Finally, it only took about 15 minutes to cook.   That’s always a plus on a busy day.



Here’s the recipe:

Mexican Cabbage Tortillas
Cook time
Total time
Combine cabbage with items from your stockpile for a quick, frugal Mexican meal.
Recipe type: Quick Vegetarian
Cuisine: Mexican
Serves: 10
  • Olive Oil
  • 2 -3 tsp Minced Garlic
  • 1 Large Diced Onion (I used Red Onion because it's what I had)
  • 1 Head Cabbage (around 3 lb) - shredded. I used Food Processor, but could be done by hand
  • 15 oz Tomato Sauce
  • 1 can Tomato Paste
  • 2 cans Corn - drained (could also use Frozen)
  • 2 can Black Beans (drained and rinsed)
  • 1 can Green Chilis
  • 4-5 drops Green Pepper Sauce
  • 2 tsp cumin
  • 1 tsp oregano
  • Salt and Pepper to Taste
  • Tortilla Chips and Shredded Cheddar Cheese for toppings
  1. Spread Olive OIl around bottom of pan - I use a Chicken Fryer for my pan because it fits a lot.
  2. Add in Garlic and Onions and cook until transluscent. Stir frequently so it doesn't burn.
  3. While this cooked I shredded my cabbage in the food processor
  4. Pour in Tomato Sauce, paste,chilis, pepper sauce, and spices. Stir and then add in cabbage.
  5. Stir until all cabbage is covered.
  6. Cook on low until Cabbage softens.
  7. Add Corn and Beans and heat until warmed.
  8. Serve on top of tortilla shells and sprinkle with cheese.
This would also make a great filling for vegetarian enchiladas.

All I can say is that this meal will definitely be going into my Meatless Monday rotation.  I love the fact that it’s frugal and fast, but by far the most important was that my husband really LIKED it.

Print Friendly

Speak Your Mind


Rate this recipe: