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Zesty Light Tacos Recipe

Zesty Light Tacos Recipe

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.”
TOTAL TIME: Prep: 15 min. Cook: 50 min. YIELD:8 servings


  • 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


  • 1. 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.
  • 2. 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.