Tacos with Black Beans (Taco 4)
Servings
4Serving size
3 tacosThis recipe may be multiplied and leftover filling keeps well for 3 to 4 days.
Ingredients
| 1 Tbsp. Olive oil |
| 1 medium White onions (diced) |
| 12 ounces Crimini mushrooms (minced) |
| 1/2 Large Red bell peppers (diced) |
| 1 15 ounce can Canned no salt added black beans (drained and rinsed) |
| 2 tsp. Seasoning mix, dry, taco, original |
| 1 tsp.. Worcestershire sauce |
| 1/2 tsp. Salt |
| 1/2 cup Water |
| 3 ounce Reduced fat cheddar cheese (shredded) |
| 1 1/2 cup shredded Romaine lettuce |
| 1 tomato Tomatoes (diced) |
| 1/4 cup Coriander (cilantro) leaves, raw (chopped) |
| 12 tortilla, medium (approx 6 inch dia) Corn tortillas |
Instructions
Once the oil is hot, add the onion and saute until translucent and beginning to brown, about 3 to 4 minutes.
Once the onion is cooked, add the red bell pepper and mushrooms.
These vegetables will release a lot of water as they cook.
Cook until most of the moisture has evaporated, about 5 to 7 minutes.
Add the black beans, taco seasoning, worcestershire sauce, water and salt.
Simmer for 5 to 7 minutes, stirring occasionally.
Prepare the ingredients for the toppings (cheese, lettuce, tomato, and cilantro) while the filling is simmering.
Lightly mash some of the black beans while simmering. Add more water if needed to keep the taco filling from drying out.
When the taco flling is done, turn off the heat and set aside.
Toast the tortillas (see Recipe Notes).
Assemble the tacos by dividing the filling evenly between the tortillas, and top with lettuce, tomato, and cilantro.
One taco should have about 1/4 cup of filling and 1 Tablespoon of cheese.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe contains cheese, and those with lactose intolerance may be able to tolerate it.
Recipe Notes
Toasting the tortillas can be done in multiple different ways. One way is to heat small stainless steel pan over medium-high heat and toast the tortillas one at a time until slightly charred around the edges, about 30 seconds to 1 minute per side. A pancake griddle or plancha grill works great and you can toast up to 6 or more tortillas at a time.
If you have a gas stove, you can use tongs to place tortillas directly over a low flame, turning when brown spots begin to form on the tortillas. When finished toasting, wrap the tortillas in a cloth napkin or tin foil to keep warm.