recipilot.com

Skillet Black Bean Tacos

URL: https://wendypolisi.com/black-bean-corn-and-avocado-tacos-gluten-free-vegetarian/

Ingredients

The filling

  • 1 unit onion, chopped fine
  • 1 unit green or red pepper, chopped fine
  • 1 ½ cups cooked black beans, drained and rinsed
  • 1 cup cherry or grape tomatoes, chopped
  • 2 cups shredded cabbage
  • 1 cup frozen corn, thawed
  • 2 teaspoons minced garlic
  • 2 tablespoons taco seasoning
  • 1 teaspoon smoked paprika
  • ¼ teaspoon chipotle chile powder
  • 4 tablespoons lime juice, divided
  • 1 unit avocado, peeled, pitted and diced
  • ¼ teaspoon ground cumin

The shells

  • 8 unit taco shells

For topping

  • to taste cheese or Daiya
  • to taste sour cream or Greek yogurt

Instructions

  1. Spray a large skillet with olive oil and cook the onion and pepper for 10 to 12 minutes.
  2. Add the black beans, tomatoes, cabbage, corn, garlic, taco seasoning, paprika, chipotle chili powder, and 2 tablespoons of lime juice, then cook over medium heat for 10 minutes.
  3. In a small bowl, drizzle the avocado with the remaining lime juice and sprinkle with ground cumin.
  4. Spoon the bean mixture into the taco shells and top with the avocado, cheese, and sour cream.

Nutrition Facts (estimated)

Servings
4
Calories
280
Total fat
13g
Total carbohydrates
40g
Total protein
5g
Sodium
178mg
Cholesterol
0mg

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