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Zesty Light Tacos

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
  • Total Time
    Prep: 15 min. Cook: 50 min.
  • Makes
    8 servings

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

  • 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.
  • 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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Reviews

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Average Rating:
  • tt2b123
    Apr 2, 2010

    This has the perfect blend of vegetables, beans, rice, and hot spices. It also met my easy-prep criteria of not too much chopping or dishes to wash.