Black Bean Tacos

Name: Black Bean Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Mexican
Ingredients: 425 grams no-salt-added black beans, rinsed and drained; 237 milliliters grated carrots; 6 6-inchs (6-inch) corn tortillas; 473 milliliters shredded Romaine lettuce; 59 milliliters salsa; 6 Tbsps shredded Cheddar cheese

The recipe Black Bean Tacos could satisfy your Mexican craving in about 10 minutes. Watching your figure? This gluten free and vegetarian recipe has 429 calories, 19g of protein, and 18g of fat per serving. This recipe serves 2. It works well as a rather inexpensive main course. A mixture of romaine lettuce, corn tortillas, cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert.

Instructions

Microwave beans at HIGH 2 minutes or until heated through.

Ingredients you will need

Beans

Equipment you will use

Microwave

Heat a nonstick skillet over medium heat.

Equipment you will use

Frying Pan

Add tortillas, one at a time; cook 1 minute on each side.

Ingredients you will need

Tortilla

Divide beans evenly among tortillas. Top with even amounts of cheese, lettuce, carrot, and salsa.

Ingredients you will need

Tortilla

Lettuce

Carrot

Cheese

Beans

Salsa

Carb Star: Beans 5 to 8 grams of Resistant Starch per serving Nearly half of the starch in beans comes from Resistant Starch, making them a powerful weight-loss ally. They are also an incredibly rich source of fiber, providing 15 grams per cup. It's no wonder that a Canadian study of 1,475 men and women found that those who consumed beans regularly tended to weigh less and have a smaller waist circumference than those who did not eat them. They were also 23 percent less likely to become overweight over time.

Ingredients you will need

Starch

Beans

Equipment

Microwave

Frying Pan

Ingredients

Servings:

425grams

no-salt-added black beans, rinsed and drained 237milliliters

grated carrots 66-inchs

(6-inch) corn tortillas 473milliliters

shredded Romaine lettuce 59milliliters

salsa 6Tbsps

shredded Cheddar cheese

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 58 dollars per bottle.