This is a great alternative to traditional tacos and very easy to prepare.
Ingredients:
1 medium onion, finely chopped
1 medium green pepper, finely chopped
1 small sweet red pepper, finely chopped
1 can (15 oz.) black beans, rinsed and drained
2 tomatoes, seeded and chopped
2 c. shredded cabbage
1 c. fresh or frozen corn
2 Tbsp. reduced-sodium taco seasoning
2 Tbsp. lime juice
2 garlic cloves, minced
1 cup ready-to-serve brown rice
8 taco shells, warmed
1/2 c. shredded reduced-fat Mexican cheese blend
1/2 c. reduced-fat sour cream
In a large nonstick skillet coated with cooking spray, saute onion and peppers until crisp-tender. Add 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. Spoon bean mixture into shells. Top with cheese and sour cream.
2 Tacos = 423 calories
12 g fat (4g saturated); 20 mg cholesterol; 682 mg sodium; 64 g carbohydrates, 10g fiber; 17 g protein
Ingredients:
1 medium onion, finely chopped
1 medium green pepper, finely chopped
1 small sweet red pepper, finely chopped
1 can (15 oz.) black beans, rinsed and drained
2 tomatoes, seeded and chopped
2 c. shredded cabbage
1 c. fresh or frozen corn
2 Tbsp. reduced-sodium taco seasoning
2 Tbsp. lime juice
2 garlic cloves, minced
1 cup ready-to-serve brown rice
8 taco shells, warmed
1/2 c. shredded reduced-fat Mexican cheese blend
1/2 c. reduced-fat sour cream
In a large nonstick skillet coated with cooking spray, saute onion and peppers until crisp-tender. Add 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. Spoon bean mixture into shells. Top with cheese and sour cream.
2 Tacos = 423 calories
12 g fat (4g saturated); 20 mg cholesterol; 682 mg sodium; 64 g carbohydrates, 10g fiber; 17 g protein
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