Prepare these Black Bean Tacos for a quick and easy weeknight dish. These Black Bean Tacos include salsa, cheese, sour cream and other tasty fixins'.
What You Need
Original recipe yields 8 servings
2 Tbsp. olive oil
1 cup cooked long-grain white rice
1 clove garlic, minced
1 can (15.5 oz.) black beans, rinsed
1 cup frozen corn
1/2 cup TACO BELL® Verde Salsa
1 cup KRAFT Finely Shredded Triple Cheddar Cheese
8 TACO BELL® Crunchy Taco Shells, warmed
3/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 avocado, sliced
1/2 cup thin radish slices
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Let's Make It
Heat oil in large skillet on medium heat. Add rice and garlic; cook and stir 1 min. Add beans and corn; mix well. Cover; simmer on medium-low heat 7 to 8 min. or until heated through, stirring occasionally.
Stir in salsa; cook 1 min. or until heated through, stirring frequently. Remove from heat. Stir in cheese.
Fill taco shells with bean mixture; top with remaining ingredients.
Sprinkle filled taco shells with chopped fresh cilantro. Serve with lemon wedges.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 taco each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.