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    VEGETARIAN BLACK BEAN TACOS WITH CHIPOTLE CHILE SALSA

    Source: Frieda's, Inc./ Official 5 A Day recipe

    Our advice: Journal as 3/4 cup starchy food or legumes with 1 teaspoon fat + 1 serving bread

    Chipotle Chili Salsa:
    1 1/2 cup diced tomatoes
    1/2 cup chopped red or sweet onion
    2 tablespoons lime juice
    3 dried Chipotle chilies, reconstituted, drained and minced
    2 tablespoons chopped fresh cilantro

    Tacos:
    11 ounces (uncooked weight) black beans
    2 cloves garlic, minced
    1 cup chopped zucchini or yellow summer squash
    1/2 cup shredded low-fat Monterey Jack or cheddar cheese
    1 cup diced tomatoes
    1 1/2 cups shredded lettuce
    8 tortillas, warmed

    Preparation for tacos:

    • Place black beans in a medium saucepan with water and 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 one flour tortilla; sprinkle each with lettuce; Spoon on black beans, tomato zucchini mixture and cheese. Top with salsa and cilantro as desired.

    Preparation 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).

    Yield: 8 servings (1 taco each)

    Nutritional analysis per serving: Calories 281, Fat 3.5 g, Calories from Fat 11%, Cholesterol 11 mg, Fiber 9 g, Sodium 152 mg, Protein 14.5 g.

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