Vegetable & black bean soft tacos

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
2 cups Broccoli flowerets --
1 Coarsely chopped
1 cup Red onions -- sliced
1 cup Green bell pepper --
1 Julienned
½ cup Red bell pepper --
1 Julienned
1 cup Mushrooms -- sliced
1 cup Shitake mushroom caps --
1 Sliced
⅓ cup Anaheim chili pepper --
1 Minced
½ teaspoon Ground cumin
½ teaspoon Chili powder
½ cup Tomato juice
1 tablespoon Fresh cilantro -- minced
2 tablespoons Fresh lime juice
15 ounces Black beans -- rinsed and
1 Drained
6 10-inch flour tortillas
1½ cup Monterey jack cheese --
1 Shredded
3 cups Iceberg lettuce -- thinly
1 Sliced
¾ cup Salsa -- medium
6 tablespoons Nonfat sour cream

Directions

Heat oil in a large nonstick skillet over medium-high heat. Add broccoli, onion, and bell peppers; saute 4 minutes. Add mushrooms, chile, cumin, and chili powder; saute 2 minutes. Add tomato juice; cook 2 minutes or until slightly thickened. Remove from heat; stir in minced cilantro and lime juice, and set aside.Divide black beans evenly among tortillas; top each with ½ cup broccoli mixture and ¼ cup cheese. Fold tortillas in half, and place on a baking sheet.

Bake at 375 for 5 minutes or until cheese melts. Serve with lettuce, salsa, and sour cream. (Serving size: 1 taco, ½ cup lettuce, 2 Tbsp. salsa, and 1 Tbsp. sour cream).CALORIES 433 (33% from fat); PROTEIN 19.9 g; FAT 15.9 g.; CARB54⅗ g; FIBER 6.9 g; CHOL 22 mg; IRON 4⅘ mg; SODIUM 739 mg; CALC 345 mg.

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