Black Bean Taco Recipe

These vegetarian tacos are full of flavor. Top them with creamy chopped avocado instead of sour cream for some great taste and healthy fats.

Ingredients

  • 1 Tbsp canola oil
  • 1 medium red onion, chopped fine
  • 2 garlic cloves, minced
  • 2 cans (15 oz each) low salt black beans, rinsed and drained
  • 1 can (14.5 oz) no salt added diced tomatoes
  • 2 jalapeño peppers, minced (optional)
  • 1 Tbsp lime juice
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/8 tsp salt
  • 1/4 tsp black pepper
  • 12 corn taco shells (6-inch), warmed
  • 1/2 cup shredded reduced-fat Cheddar cheese
  • 1 large ripe avocado, peeled, pitted and chopped
  • 1 large tomato, diced
  • 2 Tbsp chopped scallions

Directions

  1. In a skillet, heat oil over medium heat until hot. Add onion and garlic and sauté until softened.
  2. Stir in the beans, tomatoes, jalapeños (if using), lime juice and seasonings. Bring mixture to a boil. Reduce heat; simmer, uncovered, stirring occasionally, for 3 to 5 minutes, or until mixture begins to thicken.
  3. Evenly divide mixture among taco shells. Top with cheese, avocado, tomato and scallions.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
132
% Daily Value*
  • Total Fat
    5g
    8%
  • Saturated Fat
    1g
    5%
  • Cholesterol
    3mg
    1%
  • Sodium
    107mg
    4%
  • Total Carbohydrate
    18g
    6%
  • Dietary Fiber
    4g
    16%
  • Sugars
  • Protein
    5g
    10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.