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    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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