Black Bean Tacos
Crunchy, flavorful tacos with the health benefits of low-fat beans.
How many servings?From kitchen to table in 45 minutes.
cooked black beans, unseasoned and drained
canned diced tomatoes
chunky salsa
cumin
garlic
sun dried tomatoes
cheddar cheese
red onions
tomatoes
crisp greens
sweet peppers
Directions
- In a saucepan, combine black beans, canned tomatoes (do not drain), salsa and cumin. Heat over medium until bubbly. Reduce heat to low and simmer uncovered, stirring often.
- When beans have thickened, mince garlic and sundried tomatoes and add to saucepan, stir to blend. Continue simmering on very low.
- Grate cheese and chop vegetables for toppings. Set aside.
- Preheat oven to 325 degrees.
- Slice sweet peppers and place in a non-stick skillet. Turn heat on to medium.
- Place taco shells on a cookie sheet and heat in oven for about 5 minutes.
- While taco shells heat and become crispy, continue cooking sweet peppers on medium heat, stirring often.
- Fill crispy taco shells with bean mixture, chopped vegetables and grated cheese. Serve with sweet peppers.