Black Bean and Corn Tacos |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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We eat meatless meals a few times a week, so I replaced the beef with nutty brown rice to bulk up these tacos. I also like to swap rice for quinoa. âKristin 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 minute® 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:
1. In a large nonstick skillet coated with cooking spray, 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 for 8-10 minutes or until vegetables are tender. Stir in rice; heat through.
2. Spoon bean mixture into taco shells. Top with cheese and sour cream. Yield: 4 servings.
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