RecipeBlack Bean Tacos

Nutrition Facts
Amount per Serving
  • Calories: 200
  • Protein: 11 g
  • Total Fat: 4 g
    • Unsaturated Fat: 2 g
    • Saturated Fat: 2 g
  • Cholesterol: 10 mg
  • Total Carbohydrate: 30 mg
  • Dietary Fiber: 9 g
  • Total Sugar: 6 g
    • Natural Sugar: 6 g
    • Added Sugar: 0 g
  • Sodium: 600 mg

Taco time! I made black beans the star of this recipe because they’re busting with nutrition, and they’re a terrific source of plant-based protein and fiber. And while this dish is perfect for vegetarians, I’m confident meat lovers will enjoy this tasty twist on a Mexican classic, too. Best of all this recipe comes together in no time; simply make the bean and salsa filling, tuck it into a soft or hard taco shell, then top with chopped tomatoes, shredded Mexican cheese, and jalapeños.

  • Prep time
  • Total Time
This recipe makes 6 to 8 tacos
Ingredients:

Sautéed Black Bean and Salsa filling
2 cans (16 ounces each) black beans, drained and rinsed
1 jar (16 ounces) salsa (mild, medium or spicy)
1 teaspoon garlic powder
1 teaspoon ground cumin
2 teaspoons Dijon mustard

Tacos
6 to 8 taco shells, hard or soft
1 cup yellow corn, canned, fresh or frozen
1 cup chopped tomatoes
1 cup chopped red onion
1 cup shredded 2% Mexican blend cheese
2 cups shredded lettuce
Optional chopped avocado
Optional minced cilantro
Optional sliced scallions

Preparation:

To prepare black bean filling, warm a large skillet over medium heat. Add the black beans, salsa, garlic, cumin and mustard and mix until everything is well combined. Sauté until bubbly and hot, about 5 to 10 minutes.

To assemble tacos, place ½ cup sautéed bean-salsa mixture into each taco shell and top with corn, lettuce, tomatoes, red onions, Mexican cheese and optional avocado, cilantro and scallions.

Nutrition provided for 1 taco.

Try my Turkey Tacos and Chicken Enchiladas!

Nutrition analysis courtesy of Genesis® R&D