Black Bean and Corn Tacos

By cserumga

2 tacos equals 423 calories, 12 g fat (4 g saturated fat), 20 mg cholesterol, 682 mg sodium, 64 g carbohydrate, 10 g fiber, 17 g protein.

Ingredients

• 1 medium onion, finely chopped
• 1 medium green pepper, finely chopped
• 1 small sweet red pepper, finely chopped
• 1 can (15 ounces) black beans, rinsed and drained
• 2 large tomatoes, seeded and chopped
• 2 cups shredded cabbage
• 1 cup fresh or frozen corn
• 2 tablespoons reduced-sodium taco seasoning
• 2 tablespoons lime juice
• 2 garlic cloves, minced
• 1 cup ready-to-serve brown rice
• 8 taco shells, warmed
• 1/2 cup shredded reduced-fat Mexican cheese blend
• 1/2 cup reduced-fat sour cream

Preparation

Step 1

•In a large nonstick skillet coated with cooking spray, saute onion and peppers until crisp-tender. Add the beans, tomatoes, cabbage, corn, taco seasoning, lime juice and garlic. Cook and stir over medium heat for 8-10 minutes or until vegetables are tender. Stir in rice; heat through.

• Spoon bean mixture into taco shells. Top with cheese and sour cream.