Black Bean and Corn Tacos

Name: Black Bean and Corn Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters ready-to-serve brown rice; 473 milliliters shredded cabbage; 425 grams can black beans, rinsed and drained; 237 milliliters fresh or frozen corn; 2 garlic cloves, minced; 1 medium green pepper, finely chopped; 2 Tbsps lime juice; 118 milliliters shredded reduced-fat Mexican cheese blend; 118 milliliters reduced-fat sour cream; 1 medium onion, finely chopped; 1 small sweet red pepper, finely chopped; 2 Tbsps reduced-sodium taco seasoning; 8 taco shells, warmed; 2 larges tomatoes, seeded and chopped

The recipe Black Bean and Corn Tacos could satisfy your Mexican craving in around 30 minutes. One serving contains 545 calories, 19g of protein, and 13g of fat. This gluten free recipe serves 4. If you have corn, tomatoes, taco seasoning, and a few other ingredients on hand, you can make it. To use up the low fat sour cream you could follow this main course with the Angel Food Cake as a dessert.

Instructions

In a large nonstick skillet coated with cooking spray, saute onion and peppers until crisp-tender.

Ingredients you will need

Cooking Spray

Peppers

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Taco Seasoning Mix