Quickie Black Bean Tacos

By Joelene

The rich, saucy filling for these tacos gets its velvety texture from prepared corn and poblano chowder. We’ve kept the add-ins pared down for recipe-prep ease, but you can always pile on favorite extras, such as sour cream, green onions, prepared salsa, and hot sauce.

Ingredients

• 1 1/2 cups prepared corn and poblano chowder
• 1/2 cup sun-dried tomatoes (not in oil), cut into 1/4-inch-thick slices
• 1 15.5-oz can no-salt-added black beans, rinsed and drained
• 1 small avocado, sliced
• 1 Tbs. lime juice
• 8 6-inch corn tortillas, warmed
• 1 cup crumbled queso fresco
• 1/2 cup thinly sliced red cabbage
• 1 cup lime wedges, for serving

Preparation

Step 1

1 Bring chowder and sun-dried tomatoes to a boil in medium saucepan over medium-high heat; simmer 2 minutes. Stir in beans, reduce heat to medium-low, and simmer 5 to 8 minutes, or until slightly thickened.

2 Toss avocado with lime juice in small bowl.

3 Fill each tortilla with 1⁄3 cup bean mixture and 2 Tbs. queso fresco; top with red cabbage and avocado slices. Serve with lime wedges.