nutritional information

Per Serving (2 tacos):

  • Calories: 482
  • Protein: 16 g
  • Total Fat: 22 g
  • Saturated Fat: 5 g
  • Carbohydrates: 57 g
  • Cholesterol: 17 mg
  • Sodium: 665 mg
  • Fiber: 12 g
  • Sugar: 14 g

Black Bean Tacos with Roasted Peppers and Onions

Black Bean Tacos with Roasted Peppers and Onions

Serves 8

30 minutes or fewer

For a fast meal that’s a surefire crowd-pleaser, these tacos fit the bill.
Roasted Peppers and Onions
  • 3 red bell peppers, thinly sliced (3 cups)
  • 1 large onion, thinly sliced (1 ½ cups)
  • 1 Tbs. olive oil
  • 2 Tbs. olive oil
  • 1 medium onion, chopped (1 cup)
  • 6 cloves garlic, minced (2 Tbs.)
  • 2 15-oz. cans black beans, drained and rinsed
  • 1 15-oz. can diced organic fire-roasted tomatoes
  • 1 Tbs. chili powder
  • 1 Tbs. ground cumin
  • ⅛ tsp. hot sauce, or more to taste
  • 16 organic corn taco shells, warmed
  • 3 cups shredded lettuce
  • 1 16-oz. container prepared salsa
  • 2 large tomatoes, diced (2 cups)
  • 2 avocados, diced (2 cups)
  • 1 ½ cups shredded Cheddar or Monterey Jack cheese
  • 1 cup low-fat sour cream

1. To make Roasted Peppers and Onions: Preheat oven to 450°F. Toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken. Transfer to small bowl.

2. Meanwhile, to make Tacos: Heat oil in large pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce, and 1 cup water. Season with salt and pepper. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl. Pass taco shells, filling, Roasted Peppers and Onions, and Toppings around the table.

September 2006 p.83

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easy to make GF

jm - 2014-05-12 15:36:24

I modified this recipe some to use what I already had in the house instead of going shopping... orange bell pepper instead of red, rotel tomatoes instead of roasted and I just forgot to add the cumin and chili powder. LOVED THESE!! They were so flavorful and took literally about 10 minutes total to make.

Tina C - 2013-07-24 13:59:59