Black Bean & Sauteed Veggie Tacos | Cook For Your Life
Black Bean Tacos with Sauteed Veggies Recipe

Black Bean & Sauteed Veggie Tacos

4
Rated 4 out of 5
4 out of 5 stars (based on 3 reviews)

Person Icon for Serving Size 2 servings

When in doubt, make tacos. It’s a mantra that home cooks everywhere have successfully applied to turn pretty good meals and leftovers into something a little more special. These tacos are a shock of...


Ingredients

    1 tablespoon olive oil

    1 zucchini, diced

    1 bell pepper (yellow, orange, or red), diced

    1/2 onion, diced

    1 (14 ounce) can of black beans, drained and rinsed

    1/4 cup plain Greek yogurt

    1 tablespoon lime juice

    1 teaspoon salt

    4 corn tortillas

    1 cup Mexican Cabbage Salad 

    Hot sauce of your choice (optional)

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Nutrition Facts

Calories

437 cals

Fat

11 g

Saturated Fat

3 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g

Carbohydrates

68 g

Sugar

10 g

Fiber

21 g

Protein

20 g

Sodium

1233 mg

Directions

  1. Warm olive oil in a medium saucepan over medium-high heat. Add diced zucchini, bell pepper, and onion to pan, and a pinch of salt and pepper. Saute onion until it's translucent and zucchini and bell pepper start to brown around edges. Turn heat off, stir in black beans and set aside.
  2. Mix yogurt, lime juice, and salt in a small bowl until incorporated. Taste and adjust seasoning if needed.
  3. Wrap tortillas in a clean, slightly damp kitchen towel and heat in the microwave for 20 seconds.
  4. Divide tortillas and evenly distribute yogurt mixture. Spoon cooked vegetables onto warmed tortillas and garnish Mexican Cabbage Salad and hot sauce, if using.

Chef Tips

The cooked vegetable mixture can be stored in an airtight container or freezer bags, and frozen for up to several months. Simply thaw or reheat in a 350F oven when you want to whip up a plate of these tacos.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society


Comments

No Title

Rated 4 out of 5
May 28, 2022
anonymous

No Title

Rated 4 out of 5
December 4, 2021
anonymous

No Title

Rated 4 out of 5
November 12, 2021
anonymous

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