MEATLESS MONDAY

Tacos are always fun to assemble and eat. They are a big favorite with the kids (old and young). In the current issue of HEALTHY COOKING I found this recipe for meatless tacos that sounds delicious.

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 (15oz.) black beans , rinsed and drained

2 large tomatoes, seeded and chopped

2 c. shredded cabbage

1 c. fresh or frozen corn

2 tbsp. reduced-sodium taco seasoning

2 tbsp. lime juice

2 garlic cloves, minced

1 c. ready-to-serve  brown rice

8 taco shells, warmed

1/2 c. reduced-fat Mexican cheese blend (I really like SARGENTO)

1/2 c. reduced-fat sour cream (I use fat-free)

In a large non-stick skillet coated with cooking spray, saute onion and peppers until crisp-tender. 

Add next 7 ingredients. 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.