Spicy Bean Tacos
Serve with your choice of toppings

Servings: 5

1 teaspoon vegetable oil
1/2 small onion, chopped
1 garlic clove, minced
2 teaspoons ground cumin
2 teaspoons chili powder
1 - 15.5 ounce can black beans or pinto beans, drained and rinsed
1/4 cup salsa (mild or medium)
Hot sauce to taste
1/3 cup shredded reduced fat cheddar cheese
10 corn tortillas, heated or 10 corn taco shells

Toppings:
Salsa, shredded lettuce, chopped cilantro, diced avocado, lime wedges, chopped green onion, diced red bell pepper, diced poblano peppers, chopped tomato, shredded lettuce

In a large skillet, heat the oil, over medium heat. Add in the onion and garlic and sauté, stirring frequently, for 5 minutes or until the onion becomes translucent. Add the cumin and chili powderand stir for about 1-2 minutes.

Add the beans and salsa; mash with the back of a wooden spoon or a potato masher until the mixture mashed until smooth but still chunky.

Season with salt and hot sauce to taste.

Transfer bean mixture to a casserole dish. Top with 1/3 cup shredded cheese. Cook at 350°F for 15-20 minutes or until heated through and cheese is melted. Remove from oven.

Set out the bean mixture, tortillas and toppings and let everyone assemble their own tacos.

Per Serving (2 tacos - does not include optional toppings): 217 Calories; 4g Fat (14.7% calories from fat); 1g Saturated Fat; 10g Protein; 38g Carbohydrate; 8g Dietary Fiber; 1mg Cholesterol; 472mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

 

* COOK'S NOTE: Cooking time will depend on the thickness of the fish fillets.

 

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