Black Bean Tacos

Tacos are a great party food and a terrific way to boost your intake of beans and vegetables. Place each ingredient in a separate serving bowl, and let everyone assemble his or her own taco.

1 19-ounce can black beans, rinsed and drained Salt to taste 1 avocado, mashed Juice of 1 lime

8 corn taco shells (enriched or whole-grain) 4 ounces low-fat Monterey Jack cheese, grated 1 medium onion, chopped 20 pitted kalamata olives, halved 1 medium tomato, diced 1 roasted red pepper (from a jar is fine), diced Taco sauce

Heat the beans in a small saucepan with enough water to just cover the beans. Add salt to taste. Bring the beans to a boil, and simmer until almost all the water is absorbed. Mix the avocado with the lime juice.

Heat the taco shells in the oven according to package instructions.

To assemble the tacos, layer the beans, cheese, onion, olives, tomato, and red pepper in the shells. Top with avocado and taco sauce.

Makes 8 tacos

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