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Black Bean Soft Tacos

Spiced just right, These bean-based tacos have plenty of South-of-the-border appeal. Lynn Hamilton of Naperville, Illinois livens up her black bean filling with diced tomatoes, green chilies and a variety of seasonings, then garnishes each taco with a slice of avocado.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    8 servings


  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon canola oil
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 can (4 ounces) chopped green chilies
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 8 flour tortillas (6 inches), warmed
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1 large ripe avocado, peeled and sliced


  • In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, tomatoes, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken.
  • Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling. Garnish with avocado.
Nutrition Facts
1 each: 279 calories, 8g fat (2g saturated fat), 5mg cholesterol, 828mg sodium, 40g carbohydrate (0 sugars, 11g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

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  • ad554836
    Apr 22, 2014

    Yummy!!! We really enjoyed this recipe and it was very easy to make! Next time I might drain the tomatoes a bit because there was a lot of fluid, but other than that it was great! I also added a bit of sour cream to mine.

  • Chris Recipes
    May 12, 2009

    black beans (19.75 oz La Costena), not black olives, reduce salt 1/4t. and 2 t. chili powder)

  • Chris Recipes
    May 10, 2009

    I used one can black olives and added 1 cup of cooked brown rice