The Lake News Online
  • Recipe of the Week: Black bean and corn tacos

  • Try this healthy recipe for dinner.
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  • Black bean and corn tacos
    Serves 4
    1 medium onion, finely chopped
    1 medium green pepper, finely chopped
    1 small sweet red pepper, finely chopped
    1 can (15 ounces) black beans, rinsed and drained
    2 large tomatoes, seeded and chopped
    2 cups shredded cabbage
    1 cup fresh or frozen corn
    2 tablespoons reduced-sodium taco seasoning
    2 tablespoons lime juice
    2 garlic cloves, minced
    1 cup ready-to-serve brown rice
    8 taco shells, warmed
    1/2 cup shredded reduced-fat Mexican cheese blend
    1/2 cup reduced-fat sour cream
    In a large nonstick skillet coated with cooking spray, sauté onion and peppers until crisp-tender. Add the 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 taco shells. Top with cheese and sour cream.
    Nutrition Facts: 2 tacos equals 423 calories, 12 g fat (4 g saturated fat), 20 mg cholesterol, 682 mg sodium, 64 g carbohydrate, 10 g fiber, 17 g protein
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