Tacos are always fun to eat and usually involve some kind of meat. However, today's recipe doesn't involve meat and is still fun to assemble and eat. It comes from the September issue of HEALTHY COOKING.
BLACK BEAN AND CORN TACOS
1 medium onion, finely chopped
1 medium green pepper, finely chopped
1 small sweet red pepper, finely chopped
1 can(15 oz.) black beans, rinsed and drained
2 large tomatoes, seeded and chopped
2 cups shredded cabbage
1 cup fresh or frozen corn
2 tbsp. reduced-sodium taco sauce
2 tbsp. lime juice
2 garlic cloves, minced
1 cup ready-to-serve brown rice
8 taco shells, warmed
1/2 c. reduced fat shredded reduced-fat Mexican cheese blend
1/2 c. reduced-fat sour cream
In a large nonstick skillet coated with cooking spray, saute onion and peppers until crisp tender. Add 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 shells. Top with cheese and sour cream.
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