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Black Bean Tacos with Avocado-Cilantro Crema
Recipes
Black Bean Tacos with Avocado-Cilantro Crema
4 servings
25 minutes total

Ingredients

  • 2 cans reduced-sodium black beans (14.5–15 oz), drained and rinsed
  • 1 cup fresh mild salsa
  • 1 ½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 lime, for juice
  • 1 fresh avocado
  • ½ cup plain lowfat Greek yogurt
  • 1 cup fresh cilantro, leaves only
  • 2 cloves fresh garlic
  • 1 teaspoon salt-free Southwest chipotle seasoning
  • 8 small corn tortillas
  • 1 cup shredded lettuce
  • 8 tablespoons prediced red onions
  • 8 tablespoons reduced-fat shredded cheddar cheese

Steps

    1. Preheat grill (or grill pan) on medium. Drain and rinse beans. Place in medium saucepan: beans, salsa, chili powder, and cumin. Simmer over medium heat 13–15 minutes, stirring occasionally, or until hot and mixture thickens. Smash beans lightly with the back of a wooden spoon (or potato masher).
    2. Squeeze lime for juice (1 tablespoon); peel avocado and remove pit. Place lime juice, avocado, yogurt, cilantro, garlic, and seasoning in food processor bowl; process until smooth.
    3. Grill tortillas 1 minute on each side or until grill-marked. Divide bean mixture evenly between tortillas; top with lettuce, onions, cheese, and avocado crema. Serve.

Amount per ¼ recipe serving: Calories 370, Total Fat 12g, Sat Fat 3g, Trans Fat 0g, Chol 10mg, Sodium 470mg, Total Carb 48g, Fiber 11g, Sugars 7g, Protein 18g, Calc 30%, Vitamin A 15%, Vitamin C 20%, Iron 15%