Black Bean Tacos

Name: Black Bean Tacos
Ingredients: 1/2 Tablespoons Olive Oil; 1 whole Onion, Diced; 1 whole Bell Pepper, Stem And Seeds Removed, Diced; 1 whole Jalapeno, Diced (seeds And Membranes Removed Per Preference); 1 whole Zucchini, Diced; 1 clove Garlic, Minced; 1/2 Tablespoons Cumin; 1/2 Tablespoons Chili Powder; 1 teaspoon Oregano; 1/4 teaspoons Salt; 1/4 teaspoons Black Pepper; 2 whole Large Tomatoes, Chopped; 2 cans (15 Oz. Size) Low Sodium Black Beans, Rinsed And Drained; 1/2 cups Frozen Corn Kernels; 4 whole Whole-wheat Tortillas; 1/2 cups Shredded Cheese

16 ingredients

14 steps

Ingredients

1/2 Tablespoons Olive Oil
1 whole Onion, Diced
1 whole Bell Pepper, Stem And Seeds Removed, Diced
1 whole Jalapeno, Diced (seeds And Membranes Removed Per Preference)
1 whole Zucchini, Diced
1 clove Garlic, Minced
1/2 Tablespoons Cumin
1/2 Tablespoons Chili Powder
1 teaspoon Oregano
1/4 teaspoons Salt
1/4 teaspoons Black Pepper
2 whole Large Tomatoes, Chopped
2 cans (15 Oz. Size) Low Sodium Black Beans, Rinsed And Drained
1/2 cups Frozen Corn Kernels
4 whole Whole-wheat Tortillas
1/2 cups Shredded Cheese

Directions

1

1.
2

Heat oil in a large skillet over medium-high heat.
3

Add onion, bell pepper, and jalapeno.
4

Saute for 5-7 minutes, until veggies are beginning to soften.
5

Add zucchini and cook for 3 minutes more.
6

2.
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Add garlic, cumin, chili powder, oregano, salt, and pepper.
8

Saute 1 minute, or until beginning to be fragrant, stirring frequently.
9

3.
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Add tomatoes, beans and corn.
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Reduce heat to medium.
12

Cook for 5 or so minutes, until everything is heated through and combined well.
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4.
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Serve in tortillas with cheese, sour cream, guacamole, or your favorite taco toppings.