Wanigan home delivery

Black Bean Tacos with Roasted Peppers and Onions

Preparation Time: 10 minutes
Cooking Time: 30 minutes


Roasted Peppers and Onions
3 red bell peppers, thinly sliced (about 3 cups)
1 large onion, thinly sliced (about 1 1/2 cups)
1 Tbs. olive oil

2 Tbs. olive oil
1 medium-size onion, chopped (about 1 cup)
6 cloves garlic, minced (about 2 Tbs.)
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced organic fire-roasted tomatoes
1 Tbs. chili powder
1 Tbs. ground cumin
1/8 tsp. hot sauce, or more to taste
16 organic corn taco shells, warmed

3 cups shredded lettuce
1 16-oz. container prepared salsa
2 large tomatoes, diced (2 cups)
2 avocados, diced (about 2 cups)
1 1/2 cups shredded Cheddar or Monterey Jack cheese
1 cup low-fat sour cream


Preheat oven to 450F. To make Roasted Peppers and Onions: Toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken. Transfer to small bowl.
Meanwhile, make Tacos: Heat oil in large pot over medium heat. Add onion and sautee 5 to 7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce and 1 cup water. Season with salt and pepper. Reduce heat to medium low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl. Pass taco shells, filling, roasted peppers and onions and toppings around the table.
Nutritional Information
Per SERVING: Calories: 482, Protein: 16g, Total fat: 22g, Carbs: 57g, Cholesterol: 17mg, Sodium: 665mg, Fiber: 12g, Sugars: 14g

BY: Vegetarian Times


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