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| Black Bean Taco Recipe |
Jump into vegetarian tacos with heaps of sparkling taste.Taste is never come to end when you find something delicious.
PREP:
0:30 YIELD: 4 servings
overall TIME: 0:30 degree:smoo
Ingredients for preparing
• 3 tbsp.
more-virgin olive oil, divided
• 1 small
onion, chopped
• 1 poblano
pepper, diced
• 1 tsp.
chili powder
• 1 (15.
five-oz.) can black beans, tired and rinsed
• 1 tbsp.
clean lime juice, plus wedges for serving
• Kosher
salt
• Freshly
ground black pepper
• 1/2 lb.
medium carrots, reduce into 3" to 4" sticks
• 1 tsp.
ground cumin
• eight
whole-grain taco shells, warmed
• Sliced
avocado, crumbled quest fresco, and chopped fresh cilantro and radishes, for
serving
Method for preparing
1. Preheat
oven to 450 levels F. warmth 1 half tablespoons oil in a medium saucepan over
medium-excessive warmth. add onion and pepper and prepare dinner, stirring on
occasion, till soft, 4to 6 mints. upload chili powder and prepare dinner,
stirring, till fragrant, 30 seconds. add black beans and 1/3 cup water. lessen
warmness to medium-low and prepare dinner, stirring sometimes, until thickened,
4 to 6 mints. Mash beans with the again of the spoon till thick. Stir in lime
juice. Season with salt and pepper.
2. meanwhile,
toss carrots with cumin and 1 half of tablespoons oil on a rimmed baking sheet.
Season with salt and pepper. Roast, turning once, till just soft, 10 to 12 mints.
three. Divide beans
and carrots among taco shells. top with avocado, queso fresco, cilantro, and
radishes. Serve with lime wedges along.
consistent with SERVING: protein: 8 g;
fat:
17 g; carbohydrate: 42 g;
fiber: 10 g; sodium: 261 mg; ldl
cholesterol: 0 mg; energy: 334.
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