Black Bean and Corn Tacos
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
We eat meatless meals a few times a week, so I replaced the beef with nutty brown rice to bulk up these tacos. Sometimes I also like to swap in quinoa for the rice. —Kristin Rimkus, Snohomish, Washington
Ingredients
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1 medium onion, finely chopped
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1 medium green pepper, finely chopped
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1 small sweet red pepper, finely chopped
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1 can (15 ounces) black beans, rinsed and drained
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2 large tomatoes, seeded and chopped
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2 cups shredded cabbage
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1 cup fresh or frozen corn
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2 tablespoons reduced-sodium taco seasoning
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2 tablespoons lime juice
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2 garlic cloves, minced
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1 cup ready-to-serve brown rice
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8 taco shells, warmed
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1/2 cup shredded reduced-fat Mexican cheese blend
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1/2 cup reduced-fat sour cream
Directions
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1.
In a lightly oiled large nonstick skillet, saute onion and peppers until crisp-tender. Add the beans, tomatoes, cabbage, corn, taco seasoning, lime juice and garlic. Cook and stir over medium heat until vegetables are tender, 8-10 minutes. Stir in rice; heat through.
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2.
Spoon bean mixture into taco shells. Top with cheese and sour cream.
Nutrition Facts
2 tacos: 423 calories, 12g fat (4g saturated fat), 20mg cholesterol, 682mg sodium, 64g carbohydrate (12g sugars, 10g fiber), 17g protein.
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