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Veggie Bean Tacos Recipe

Veggie Bean Tacos Recipe

Authentic Mexican dishes like this one are flavorful and naturally low fat without sacrificing the taste. The flavors leave you always wanting that next bite. Just a preference is a squeeze of lime juice over the avocado.
TOTAL TIME: Prep: 20 min. Cook: 20 min. YIELD:6 servings

Ingredients

  • 2 cups fresh corn
  • 2 tablespoons canola oil, divided
  • 4 medium tomatoes, seeded and chopped
  • 3 small zucchini, chopped
  • 1 large red onion, chopped
  • 3 garlic cloves, minced
  • 1 cup black beans, rinsed and drained
  • 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 corn tortillas (6 inches), warmed
  • 3/4 cup shredded Monterey Jack cheese
  • 1/4 cup salsa verde
  • 1 medium ripe avocado, peeled and thinly sliced
  • Reduced-fat sour cream, optional

Directions

  • 1. In a large skillet, saute corn in 1 tablespoon oil until lightly browned. Remove and keep warm. In the same skillet, saute tomatoes, zucchini and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, oregano, salt, pepper and corn; heat through.
  • 2. Divide filling among tortillas. Top with cheese, salsa, avocado and, if desired, sour cream. Yield: 6 servings.

Nutritional Facts

2 tacos (calculated without sour cream) equals 378 calories, 16 g fat (4 g saturated fat), 13 mg cholesterol, 517 mg sodium, 52 g carbohydrate, 10 g fiber, 13 g protein.