Swapping the usual ground beef for canned beans makes these Mexican-inspired tacos incredibly quick and easy to make.
1 tbsp olive oil
1/2 small onion, diced
1 540-mL can black beans, drained and rinsed
3 ripe plum tomatoes, diced
1 small red sweet pepper, diced
2 tsp chili powder
2 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
8 to 10 taco shells, warmed
3/4 cup crumbled feta, or shredded cheddar
2 avocados, diced
2 tbsp olive oil
2 tbsp lime juice
2 tbsp sour cream, (regular or low fat)
2 cups (generous) shredded green cabbage
1 mango, peeled and sliced in thin strips
1/2 cup small red onion, thinly sliced
1/2 cup chopped cilantro
First, make the taco filling: Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 3-5 minutes. Add black beans, tomatoes, red pepper, chili powder, cumin, salt and pepper. Continue to cook, stirring often, until tomatoes begin to break down and mixture becomes hot, about 5-7 minutes.
Now, make the Mango Slaw: In a medium bowl, whisk olive oil, lime juice and sour cream. Add cabbage, mango, red onion and cilantro, and toss to coat. Season to taste with salt and pepper.
Fill bottom of taco shells with black bean mixture. Top with cheese and avocado, and a healthy dollop of Mango Slaw, if you wish. Serve remaining slaw on the side.
Makes 8-10 tacos.
In 1 taco: 264 calories, 7 g protein, 16 g fat, 27 g carbs, 8 g dietary fibre, 83 mcg folate, 49 mg magnesium, 2 mg iron
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