RecipeBlack Bean Tacos
- 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
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
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.
Note: If you don’t have taco shells, you can enjoy the filling on a baked potato, over couscous, quinoa, brown rice…or even on top of greens.
Try my Turkey Tacos and Chicken Enchiladas!
Nutrition analysis courtesy of Genesis® R&D
