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Zesty Light Tacos

Total Time

Prep: 15 min. Cook: 50 min.

Makes

8 servings

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. —Maureen Mack, Milwaukee, Wisconsin
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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

  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.

Nutrition Facts

1 each: 326 calories, 6g fat (0 saturated fat), 0 cholesterol, 565mg sodium, 57g carbohydrate (6g sugars, 7g fiber), 10g protein.

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