Vegetable-and-black-bean soft tacos
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | cups | Broccoli flowerets -- coarsely chopped |
| 1 | cup | Red onions -- sliced |
| 1 | cup | Green bell pepper -- julienned |
| ½ | cup | Red bell pepper -- julienned |
| 1 | cup | Mushrooms -- sliced |
| 1 | cup | Shitake mushroom caps -- sliced |
| ⅓ | cup | Anaheim chili pepper -- minced |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Chili powder |
| ½ | cup | Tomato juice |
| 1 | tablespoon | Fresh cilantro -- minced |
| 2 | tablespoons | Fresh lime juice |
| 15 | ounces | Black beans -- rinsed and drained |
| 6 | 10-inch flour tortillas | |
| 1½ | cup | Monterey jack cheese -- shredded |
| 3 | cups | Iceberg lettuce -- thinly sliced |
| ¾ | cup | Salsa -- medium |
| 6 | tablespoons | Nonfat sour cream |
Directions
Heat oil in a large nonstick skillet over medium-high heat. Add broccoli, onion, and bell peppers; saute 4 minutes. Add mushrooms, chile, cumin, and chili powder; saute 2 minutes. Add tomato juice; cook 2 minutes or until slightly thickened. Remove from heat; stir in minced cilantro and lime juice, and set aside.
Divide black beans evenly among tortillas; top each with ½ cup broccoli mixture and ¼ cup cheese. Fold tortillas in half, and place on a baking sheet. Bake at 375 for 5 minutes or until cheese melts. Serve with lettuce, salsa, and sour cream. (Serving size: 1 taco, ½ cup lettuce, 2 Tbsp. salsa, and 1 Tbsp. sour cream).
CALORIES 433 (33% from fat); PROTEIN 19.9 g; FAT 15.9 g.; CARB 54⅗ g; FIBER 6.9 g; CHOL 22 mg; IRON 4⅘ mg; SODIUM 739 mg; CALC 345 mg.
Posted by Jane Stewart
Recipe By : Cooking Light, October 1995 From: Jane Stewart Date: 10-06-95 (03:21) (159) Fido: Cooking