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Spicy Black Bean Tacos


Serves: 8 tacos

Prep Time: 20 minutes

Cooking Time: 12 minutes

Difficulty: Easy

Comments

Feel free to substitute about 1 1/2 pounds of cooked chicken breast for the beans. Might need some extra napkins for this one...but they're worth it.

Ingredients

1 tablespoon olive oil

2 cups black beans, canned, rinsed and drained

2 cups vegetables, red bell pepper and onion mix, frozen

1 teaspoon garlic, bottled minced

4 tomato(es), Roma, seeded and diced

1/2 cup carrot(s), grated

1/4 cup ketchup

1 tablespoon chili powder

1 tablespoon vinegar, red wine or cider

2 teaspoons brown sugar

1 teaspoon cumin, ground

1/8 teaspoon pepper, black, ground

8 lettuce leaves (Ice Berg or Red Leaf)

8 tortillas, whole wheat 7 inch

1 cup cheese, reduced fat cheddar or jack, shredded

1/2 cup sour cream, low fat or light

Preparation

Heat olive oil in a large skillet over medium high heat. Cook and stir the pepper and onion mix and garlic for about 4 minutes. Add black beans, tomatoes, carrot, ketchup chili powder, vinegar, brown sugar, cumin and pepper. Reduce heat to medium low, cover and simmer for about 8 minutes or until liquid is absorbed. Remove from heat. To make the tacos, place one lettuce leaf in the center of each tortilla and spoon an 1/8 of the bean mixture over the top. Sprinkle with cheese, remaining tomatoes and if desired a bit of sour cream. Fold up the bottom and sides and enjoy.

Nutrition

Per Serving About: 290 calories, 10 g fat, 3 g saturated fat, 0 g trans fat, 12 g protein, 41 g carbohydrates, 7 g dietary fiber, 660 mg sodium


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