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5 to 9 a day

Serves 4 (2 tacos each)


    Chipotle Chile Salsa:
    • 1½ 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

    • 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.

Nutritional Analysis

    Calories: 547
    Cholesterol: 21 mg
    Fiber: 17 gm
    Sodium: 304 mg
    % Calories from Fat: 16 % 
    This is an official 5 a Day recipe, and provides four people with three servings of vegetables each.
    vegetarian recipes

This recipe is provided by Frieda's, Inc.


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