Baked Black Bean Tacos

• 분량: 3–4 (10 folded tacos)
• 활동 시간: 20 minutes
• 총 시간: 35 minutes

재료

1 Tbsp olive oil

3/4 cup finely chopped red bell pepper

1/2 cup finely chopped red onion

1 1/2–2 Tbsp adobo sauce (from a can of chipotle chiles in adobo)

3 garlic cloves, minced

1 tsp chili powder

1/2 tsp cumin

1 (15-oz) can black beans, drained but not rinsed

1/4 cup vegetable broth

1/2 cup finely chopped tomatoes

1 cup chopped spinach or arugula

3 Tbsp finely chopped fresh cilantro

1–2 Tbsp fresh lime juice

1/2 tsp kosher salt

6 oz shredded Mexican Blend cheese

10 corn tortillas

Suggested toppings: Greek yogurt or sour cream, sliced avocado, pickled red onions, and/or extra chopped cilantro, lime juice

방향

1. Heat olive oil in a large skillet over medium. Add bell pepper and onion; cook 5 to 6 minutes, until soft.

2. Add garlic, adobo sauce, chili powder, and cumin; cook 2 more minutes, until aromatic.

3. Add black beans, tomatoes, and broth. Use a potato masher or the back of wooden spoon to partially mash about half of the black beans. Simmer for 2 to 3 minutes, until the mixture thickens.

4. Preheat oven to 425ºF. Line a baking sheet with parchment paper.

5. Stir in cilantro, spinach, lime juice, and salt.

6. Place tortillas on a plate and cover with a damp paper towel. Microwave for 30–60 seconds, until tortillas are warm and pliable.

7. Arrange tortillas on prepared baking sheet. Sprinkle half of the tortilla with a little cheese, followed by a heaping spoonful of the black bean mixture. Top with another light sprinkle of cheese, and fold over tortilla; press to adhere. Repeat with remaining tortillas.

8. Bake for 10 to 12 minutes, until the cheese is melty and tortillas are slightly crisp.

9. Let stand for 2 minutes before transferring tacos to a platter and garnishing with toppings of choice.

영양 정보

• 1회 제공량: 2 tacos
• 칼로리: 408 kcal
• 지방 전체: 16 g
• 포화 지방: 7 g
• 나트륨: 979 mg
• 탄수화물 전체: 48 g
• 식이섬유: 12 g
• 총 당류: 5 g
• 단백질: 18 g