Easy Black Bean Taco
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Black Beans, 15 oz can, drainedNo salt added, Fire Roasted Diced Tomatoes, 15 oz. canGarlic PowderOnion PowderCuminWhole Wheat Tortilla (low fat)Sliced AvacadoRomaine LettuceOnionPico de Gallo (or salsa)
Drain the canned black beans in the sink. Add beans and diced tomatoes to a small saucepan over low/medium heat. Add the cumin, onion, and garlic powders to the pan. Stir occasionally to prevent it from burning.
While beans heat, chop the lettuce and onion and place down the center of a tortilla.
Cut open the avacado by sliding your knife in and around the pit until you can separate the halves. With the pit out, slice thinly into half of it. Use a spoon or the back of your knife to slide along the skin and scoop out the slices. I only use half an ounce of avacado to limit the fat, this is about 4 slices.
Now spoon about 1/2 cup of the bean mixture onto the veggies and add about 2 Tbls of salsa or pico de gallo.
Wrap up and enjoy! (Keep a plate or napkin nearby; it'll probably leak.)
Number of Servings: 6
Recipe submitted by SparkPeople user SIERRALIFE.
While beans heat, chop the lettuce and onion and place down the center of a tortilla.
Cut open the avacado by sliding your knife in and around the pit until you can separate the halves. With the pit out, slice thinly into half of it. Use a spoon or the back of your knife to slide along the skin and scoop out the slices. I only use half an ounce of avacado to limit the fat, this is about 4 slices.
Now spoon about 1/2 cup of the bean mixture onto the veggies and add about 2 Tbls of salsa or pico de gallo.
Wrap up and enjoy! (Keep a plate or napkin nearby; it'll probably leak.)
Number of Servings: 6
Recipe submitted by SparkPeople user SIERRALIFE.
Nutritional Info Amount Per Serving
- Calories: 235.6
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 593.0 mg
- Total Carbs: 41.7 g
- Dietary Fiber: 8.1 g
- Protein: 9.1 g
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