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Vegetarian Black Bean Tacos With Chipotle Chile Salsa

Vegetarian Black Bean Tacos With Chipotle Chile Salsa

WebMD Recipe

  • 1 1/2 cups
    tomatoes, diced
  • 1/2 cup
    red or sweet onion, chopped
  • 2 tablespoons
    lime juice
  • chipotle chilies, dried, reconstituted, drained, and minced
  • 2 tablespoons
    fresh cilantro, chopped
  • 11 ounces
    black beans, (uncooked weight)
  • 2 cloves
    garlic, minced
  • 1 cup
    zucchini, or yellow squash, chopped
  • 1/2 cup
    low fat Monterey Jack or cheddar cheese, shredded
  • 1 cup
    tomatoes, diced
  • 1 1/2 cups
    lettuce, shredded
  • tortillas, warmed

Preparation for tacos:

  1. Place black beans in a medium saucepan with water and cover.
  2. Stir in half the minced Chipotle chilies and garlic. Cook beans according to package directions; drain.
  3. Meanwhile, stir together tomatoes, zucchini, and bell pepper.
  4. Arrange warm black beans, tomato mixture, lettuce, and cheese in separate serving bowls.
  5. For each serving: Take one flour tortilla, sprinkle with lettuce, spoon on black beans, tomato zucchini mixture, and cheese. Top with salsa and cilantro as desired.

Preparation for salsa:

  1. Combine tomatoes, half the Chipotle chilies, onion, cilantro, and lime juice in a medium bowl.
  2. Set aside to allow flavors to blend (cover and chill if preparing more than 30 minutes ahead).
Nutritional Information

Makes: 8 tacos
Serving Size: 1 taco
  • Calories281
  • Fat3.5 g
  • Calories from Fat11%
  • Cholesterol11 mg
  • Sodium152 mg
  • Protein14.5 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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