VEGETARIAN BLACK BEAN TACOS WITH CHIPOTLE CHILE SALSA
Serves 4 (2 tacos each)

Chipotle Chile Salsa: • 1 ½ cup diced tomatoes • ½ cup chopped red or sweet onion • 2 tablespoons lime juice • 3 dried Chipotle chiles, 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 • ½ cup shredded low fat Monterey Jack or cheddar cheese • 1 cup diced tomatoes • 1½ cups shredded lettuce • 8 tortillas warmed
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).
For tacos; place black beans in a medium saucepan with water to 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 two flour tortillas; sprinkle each with lettuce; Spoon on black beans, tomato zucchini mixture and cheese. Top with salsa and cilantro as desired.
This is an official 5 a Day recipe, and provides four people with three servings of vegetables each.
Nutritional Analysis Calories: 547 Fat: Cholesterol: 21 mg Fiber: 17 gm Sodium: 304 mg % Calories from Fat: 16 %
This recipe is provided by Frieda's, Inc. vegetarian recipes
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