Black Bean Tacos
Serve with cilantro, lettuce and low fat sour cream garnishes

Servings: 4

1 tablespoons vegetable oil
2 large garlic cloves, minced
1/2 teaspoon crushed red pepper
1 large onion, cut into 1/2-inch dice
Salt and freshly ground pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
3/4 teaspoon hot smoked paprika
1 teaspoon tomato paste
1/2 cup water
2 - 15 ounce cans black beans, drained and rinsed
12 white corn tortillas

Cilantro leaves
Shredded lettuce
Low fat sour cream
Lime wedges

Preheat the oven to 400°. In a large, deep skillet, heat the oil. Add the garlic and crushed red pepper and cook over moderate heat until fragrant, about 1 minute. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, about 8 minutes. Add the oregano, cumin and paprika and cook, stirring, until fragrant, about 2 minutes.

Stir in the tomato paste and cook for 1 minute. Stir in the water and simmer for 2 minutes. Add the beans, cover and cook until heated through, about 3 minutes. Using a potato masher, partially mash the beans. Season the beans with salt and pepper.

Set the tortillas on a large piece of foil and heat in the oven for 2 minutes, until just until hot and pliable. Wrap the tortillas in the foil to keep them warm. Serve the tortillas with the beans, cilantro, lettuce, sour cream and lime wedges.

Per Serving (2 tacos - does not include garnishes): 263 Calories; 5g Fat (16.3% calories from fat); trace Saturated Fat; 11g Protein; 44g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 525mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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