Black Bean Soft Tacos
Spiced just right, these bean-based tacos have plenty of south-of-the-border appeal. I liven up the black bean filling with diced tomatoes, green chiles and a variety of seasonings, then I garnish each taco with a slice of avocado. —Lynn Hamilton, Naperville, Illinois
Ingredients
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon canola oil
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes
- 1 can (4 ounces) chopped green chiles
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 8 flour tortillas (6 inches), warmed
- 1/2 cup shredded reduced-fat cheddar cheese
- 1 large ripe avocado, peeled and sliced
Directions
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1In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, tomatoes, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken.
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2Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling. Garnish with avocado.
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