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Taste Book

Black Bean Tacos with Roasted Peppers & Onions (*veg)

Roasted Peppers & Onions
3 red bell peppers, thinly sliced (about 3 cups)
1 large onion thinly sliced (about 1 ½ cups)
1 Tbs. olive oil

Tacos
2 Tbs. olive oil
1 medium-sized onion, chopped (about 1 cup)
6 cloves of garlic, minced (about 2 Tbs.)
2 15-oz. cans black beans, drained & rinsed

1 15-oz.can diced organic fire-roasted tomatoes
1 Tbs. chili powder
1 Tbs. ground cumin
1/8 tsp. hot sauce, or more to taste
16 organic corn taco shells, warmed

Toppings
3 cups shredded lettuce
1 16 oz. container prepared salsa
2 large tomatoes, diced (2 cups)
2 avocados, diced (about 2 cups)
1 ½ cups shredded Cheddar or Monterey Jack cheese
1 cup low-fat sour cream (optional)

Preheat oven to 450F. To make Roasted Peppers and Onions: Toss peppers and onions with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir and roast 15 minutes more, or until vegetables are tender. Transfer to small bowl

Meanwhile, Make Tacos: Heat oil in large pot over medium heat. Add onion and sauté 5-7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce and 1 cup of water. Season with salt and pepper. Reduce heat to medium low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings if necessary. Transfer to serving bowl. Pass taco shells, filling, roasted peppers and onions and toppings around the table.

Per Serving: 482 Cal; 16g Prot; 22G total fat (5g sat fat); 57G Carb; 17mg Chol; 665 mg Sod; 12g Fiber; 14g sugars EGG-FREE. 30-min or less
Source: Vegetarian Times Sept '06 pg 83