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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Spiced just right, These bean-based tacos have plenty of South-of-the-border appeal. Lynn Hamilton of Naperville, Illinois livens up her black bean filling with diced tomatoes, green chilies and a variety of seasonings, then garnishes each taco with a slice of avocado. Ingredients:
1 medium onion, chopped |
2 garlic cloves, minced |
1 tablespoon canola oil |
2 cans (15 ounces each) black beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes |
1 can (4 ounces) chopped green chilies |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
8 flour tortillas (6 inches), warmed |
1/2 cup shredded reduced-fat cheddar cheese |
1 large ripe avocado, peeled and sliced |
Directions:
1. In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, tomatoes, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken.
2. Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling. Garnish with avocado. Yield: 8 servings.
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