Black Bean and Corn Tacos
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
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
