Black Bean Tacos
CALORIES: 450
PREP: 5 minutes
COOK: 5 minutes
Ingredients
| 1 cup | prepared salsa |
|---|---|
| 1 | 15-oz can black beans, drained and rinsed |
| 1 tbsp | chili powder |
| 1/2 tsp | ground cumin |
| 6 | corn tortillas |
| 1 cup | shredded romaine lettuce |
| 1/3 cup | sour cream |
| 1 | avocado, sliced |
| 1/2 cup | quartered cherry tomatoes |
Salt and pepper to taste |
Directions
In a skillet, heat the salsa over medium heat. Add the black beans, chili powder, and ground cumin. Season with salt and pepper to taste. Cook, stirring, until the flavours concentrate and the salsa begins to thicken, about 5 minutes. Turn the heat off and using a potato masher, lightly mash the beans.
To assemble the tacos, top each tortilla with some of the romaine lettuce, black bean mixture, sour cream, avocado, and tomatoes.
Serve immediately or store the bean filling in the refrigerator for up to 5 days.
Nutritional Info
| Per serving | |
|---|---|
| Calories (kcal) | 450 |
| Total Fat (g) | 17 |
| Saturated fat (g) | 4.5 |
| Cholesterol (mg) | 15 |
| Sodium (mg) | 910 |
| Total Carbohydrate (g) | 65 |
| Dietary Fiber (g) | 18 |
| Total Sugars (g) | 6 |
| Protein (g) | 16 |
| Calcium (mg) | 222 |
| Iron (mg) | 5 |
| Potassium (mg) | 1284 |
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