Vegetarian Black Bean Tacos with Chipotle Chile Salsa

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* Exported from MasterCook *

 

Vegetarian Black Bean Tacos with Chipotle Chile Salsa

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups diced tomatoes

3 dried Chipotle chiles -- reconstituted,

drained and minced

1/2 cup chopped red onion

2 Tbsp chopped fresh cilantro

2 Tbsp lime juice

11 ozs black beans -- (uncooked weight)

- reserved minced Chipotle chiles

2 cloves garlic -- minced

1 cup diced tomatoes

1 cup chopped zucchini or yellow summer squash

1 cup diced red -- yellow or green

bell pepper

1 1/2 cups shredded lettuce

1/2 cup shredded low-fat Monterey Jack or cheddar

cheese

8 tortillas -- warmed

 

For salsa, combine tomatoes, half the Chipotle chiles, onion, cilantro, and lime

juice in a medium bowl; set aside to allow flavors to blend. (Cover and chill if

preparing more than 30 minutes ahead). For tacos, place black beans in a medium

saucepan with water to cover. Stir in remaining minced Chipotle chiles and

garlic. Cook beans according to package directions; drain. Meanwhile, stir

together tomatoes, zucchini, and bell pepper. Arrange warm black beans, tomato

mixture, lettuce, and cheese in separate serving bowls. For each serving, take

two flour tortillas; sprinkle each with lettuce. Spoon on black beans,

tomato-zucchini mixture and cheese. Top with salsa and cilantro as desired.

 

This is an official 5 A Day recipe.

Provided by: Frieda's, Inc.

 

 

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Per Serving (excluding unknown items): 766 Calories; 12g Fat (13.7% calories

from fat); 31g Protein; 136g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol;

705mg Sodium. Exchanges: 8 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0