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Black Bean and Corn Tacos

Name: Black Bean and Corn Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1 medium onion, finely chopped; 1 medium green pepper, finely chopped; 1 small sweet red pepper, finely chopped; 1 can (15 ounces) black beans, rinsed and drained; 2 large tomatoes, seeded and chopped; 2 cups shredded cabbage; 1 cup fresh or frozen corn; 2 tablespoons reduced-sodium taco seasoning; 2 tablespoons lime juice; 2 garlic cloves, minced; 1 cup ready-to-serve brown rice; 8 taco shells, warmed; 1/2 cup shredded reduced-fat Mexican cheese blend; 1/2 cup reduced-fat sour cream

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

We eat meatless meals a few times a week, so I replaced the beef with nutty brown rice to bulk up these tacos. Sometimes I also like to swap in quinoa for the rice. —Kristin Rimkus, Snohomish, Washington

Black Bean and Corn Tacos Recipe photo by Taste of Home

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Ingredients

1 medium onion, finely chopped
1 medium green pepper, finely chopped
1 small sweet red pepper, finely chopped
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, seeded and chopped
2 cups shredded cabbage
1 cup fresh or frozen corn
2 tablespoons reduced-sodium taco seasoning
2 tablespoons lime juice
2 garlic cloves, minced
1 cup ready-to-serve brown rice
8 taco shells, warmed
1/2 cup shredded reduced-fat Mexican cheese blend
1/2 cup reduced-fat sour cream

Directions

In a lightly oiled large nonstick skillet, saute onion and peppers until crisp-tender. Add the beans, tomatoes, cabbage, corn, taco seasoning, lime juice and garlic. Cook and stir over medium heat until vegetables are tender, 8-10 minutes. Stir in rice; heat through.
Spoon bean mixture into taco shells. Top with cheese and sour cream.

Nutrition Facts

2 tacos: 423 calories, 12g fat (4g saturated fat), 20mg cholesterol, 682mg sodium, 64g carbohydrate (12g sugars, 10g fiber), 17g protein.

Black Bean and Corn Tacos

Ingredients

Directions

Nutrition Facts

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