Name: 3-Bean Veggie Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 tbsp olive oil; 1 bag frozen peppers and onions; 1 15oz can low-sodium black beans (rinsed and drained); 1 15oz can pinto beans (rinsed and drained); 1 15oz can red kidney beans (rinsed and drained); 1 tsp chili powder; 2 tsp ground cumin; 1/2 cup shredded cheddar cheese; 1/3 cup chopped cilantro; 1 lime; 10 whole wheat tortillas; 1 diced tomato ((optional)); 1 diced avocado ((optional)); 8 oz low fat plain yogurt ((optional)); 1 bunch fresh cilantro ((optional))

This recipe was provided by Massachusetts WIC and adapted from Chop Chop Magazine.

3-Bean Veggie Tacos

This 30-minute meal makes 10 tacos and will have your whole family wanting more!

Pin Recipe

Prep Time: 15

Cook Time: 15

Total Time: 30

Course: Main Dish

Servings: servings

Ingredients

1 tbsp olive oil
1 bag frozen peppers and onions
1 15oz can low-sodium black beans rinsed and drained
1 15oz can pinto beans rinsed and drained
1 15oz can red kidney beans rinsed and drained
1 tsp chili powder
2 tsp ground cumin
1/2 cup shredded cheddar cheese
1/3 cup chopped cilantro
1 lime
10 whole wheat tortillas
1 diced tomato (optional)
1 diced avocado (optional)
8 oz low fat plain yogurt (optional)
1 bunch fresh cilantro (optional)

Instructions

Heat oil in a large pan on medium heat and add frozen peppers and onions and cover. Allow to cook covered for 2-3 minutes until thawed.
Uncover and stir, allowing extra water to evaporate for 1 minute.
Add the beans, chili powder, and cumin to the pan and stir for 2-3 minutes.
Add the cheese, cilantro, and juice of the lime and mix in until heated.
Warm the tortillas in the microwave for 30 seconds and serve with the bean mixture.

Notes

Use leftover chicken, beef, or pork in place of half the beans
Use fresh peppers if available
Add a small can of corn, rinsed & drained
Try corn tortillas instead of wheat
Serve over brown rice if you don’t have tortillas
Use leftovers for a taco salad the next day