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Black Bean & Sauteed Veggie Tacos

(2 votes, average: 5.00 out of 5)

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

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.
Mix yogurt, lime juice, and salt in a small bowl until incorporated. Taste and adjust seasoning if needed.
Wrap tortillas in a clean, slightly damp kitchen towel and heat in the microwave for 20 seconds.
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

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.