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Vegetarian Black Bean Tacos With Chipotle Chile Salsa

WebMD Recipe

Vegetarian Black Bean Tacos With Chipotle Chile Salsa


  • 1 1/2 cups tomatoes, diced
  • 1/2 cup red or sweet onion, chopped
  • 2 tablespoons lime juice
  • 3 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
  • 8 tortillas, warmed


Step 1
Place black beans in a medium saucepan with water and cover.
Step 2
Stir in half the minced Chipotle chilies and garlic. Cook beans according to package directions; drain.
Step 3
Meanwhile, stir together tomatoes, zucchini, and bell pepper.
Step 4
Arrange warm black beans, tomato mixture, lettuce, and cheese in separate serving bowls.
Step 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.
Step 6
Combine tomatoes, half the Chipotle chilies, onion, cilantro, and lime juice in a medium bowl.
Step 7
Set aside to allow flavors to blend (cover and chill if preparing more than 30 minutes ahead).

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