Black bean tacos

A few years ago I decided to go vegetarian… that lasted all of 2 months. Its not that I disliked being veggie friendly, but if you aren’t dedicated to cooking a meal every night it can become a very unhealthy way to live (cheese fries are vegetarian!). Even though I don’t consider myself vegetarian any longer I do like meat-free meals because they are quick to make and fairly inexpensive.

Black bean tacos

These black bean tacos are the perfect marriage of vegetarian and hearty. For a full disclaimer, I never actually tried these because I can’t get myself to like beans in any form. But they received rave reviews from those who did consume them that night!

The fat and carbs in this meal is slightly high but don’t let that deter you! Beans are high in carbs but also lots of good for you fiber, while the avocado contains healthy fats. Also if you heat up the corn tortillas in the microwave instead of frying them in oil you will save yourself a lot of unnecessary calories and fat.

Black bean taco ingredients

I also chopped up fresh garlic cloves to sauté with the onions before adding the beans and chili. Make sure to rinse the black beans well to reduce the sodium levels as much as possible.

Taco condiments

For the purpose of my nutrition analysis I used two corn tortillas, one quarter an avocado, and one tablespoon of cheese along with the beans (I left out the veggies because the calories from those are so minimal). These tacos are great for picky eaters because however much or little of the extra condiments and really customize each dish.

Black bean tacos II

Black bean tacos

Recipe courtesy of: All Recipes

  • 1 T olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 15 oz can black beans, rinsed and drained
  • 1 7 oz can salsa verde
  • Garlic powder
  • Chili powder
  • 8 corn tortillas
  • Condiments: avocado, cheese, tomato, bell pepper, cilantro, etc

Heat olive oil in a sauté pan on medium-low and add onions and garlic. Sauté until onions are translucent, then add the beans, salsa, garlic and chili powder. Reduce heat to low and stir mixture occasionally, allowing to thicken in about 5 to 1o minutes. Remove from heat and serve on corn tortillas with accompaniments. Serves approximately 4.

Nutrition: Calories 447; Total fat 13g; Sodium 536mg; Carbs 62g; Fiber 15.2g; Protein 21.3g

Picky Nicci

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