Zesty Light Tacos Recipe

Zesty Light Tacos Recipe photo by Taste of Home

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Maureen Mack, of Milwaukee, Wisconsin says “This colorful main dish is very high in fiber. A complete protein with black beans and brown rice, it’s perfect for vegetarians. If you need to cut down on sodium, use reduced-sodium beans and tomatoes.”

This recipe is:

Healthy

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Zesty Light Tacos Recipe

Prep: 15 min. Cook: 50 min.

Yield: 8 Servings

15 50 65

Ingredients

1 cup uncooked brown rice
1 medium red onion, halved and sliced
1 medium green pepper, thinly sliced
1 tablespoon canola oil
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1/2 cup frozen corn
1/2 cup taco sauce
1 teaspoon chili powder
3/4 teaspoon cayenne pepper
8 whole wheat tortillas (8 inches), warmed
Optional toppings: shredded lettuce, chopped tomatoes, pickled jalapeno slices, shredded reduced-fat cheddar cheese and reduced-fat sour cream

Directions

Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute onion and pepper in oil until tender. Stir in the beans, tomatoes, corn, taco sauce, chili powder and cayenne; heat through. Stir in cooked rice.
Spoon 3/4 cup mixture down the center of each tortilla. Add toppings if desired. Yield: 8 servings.

Nutritional Facts 1 taco (calculated without toppings) equals 326 calories, 6 g fat (trace saturated fat), 0 cholesterol, 565 mg sodium, 57 g carbohydrate, 7 g fiber, 10 g protein.

Originally published as Zesty Light Tacos in Healthy Cooking April/May 2009, p61