Veggie-Bean Tacos

from Parents Magazine

Veggie-Bean Tacos
Servings: 8 Start to Finish 25 mins

Ingredients

  • 2 tablespoons olive oil
  • 1 16 ounce package frozen stir-fry peppers
  • 2 cloves garlic, minced
  • 1 15 ounce can no-salt-added black beans, rinsed and drained
  • 1/4 teaspoon sea salt
  • 2 teaspoons lemon juice
  • 8 6-inch corn tortillas, warmed
  • 1 cup shredded reduced-fat cheddar or Monterey Jack cheese (4 oz.)

Make It

1. Heat oil in a large nonstick skillet over medium-high heat. Add frozen peppers and garlic. Cook, stirring occasionally, for 10 minutes or until peppers are tender and most of the liquid has evaporated. Stir in beans and salt; heat through. Remove from heat and stir in lemon juice.

2. Lay tortillas flat and divide pepper mixture among tortillas. Top each with cheese and serve.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 185, Fat, total (g): 7, chol. (mg): 8, sat. fat (g): 2, carb. (g): 23, Monounsaturated fat (g): 3, Polyunsaturated fat (g): 1, fiber (g): 5, sugar (g): 2, pro. (g): 9, vit. A (IU): 389, vit. C (mg): 21, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 4, Cobalamin (Vit. B12) (µg): , sodium (mg): 174, Potassium (mg): 181, calcium (mg): 182, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.
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