Serve with brown rice and fruit for a full meal.
- 1 onion (small, chopped)
- 2 tsp. vegetable oil
- 2 cups black or pinto beans (cooked)
- 8 corn taco shells (or substitute with soft whole wheat tortillas)
- 1/4 head of lettuce (chopped)
- 2 tomatoes (medium, chopped)
- 1 cup cheese (shredded)
- Taco sauce (optional)
Stir fry chopped onion in vegetable oil. Stir in black or pinto beans and heat thoroughly. Spread the bean mixture in taco shell or on tortilla. Sprinkle with shredded cheese, lettuce, chopped tomatoes and taco sauce, as desired.
Makes 8 servings.
Serving size 1 taco, 1/8 recipe: 189 calories. Total Fat: 9g. Saturated Fat: 4g. Sodium: 233mg. Total Carbohydrates: 20g. Fiber: 3.5g. Protein: 8g.
Recipe adapted from SNAP-Ed Recipe Finder.