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VEGETABLE-AND-BLACK BEAN SOFT TACOS - From Cooking Light Magazine Recipe

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This recipe for VEGETABLE-AND-BLACK BEAN SOFT TACOS - From Cooking Light Magazine, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rosalind Ubersax
Added: Saturday, June 24, 2006



1 T. olive oil
2 c. chopped broccoli
1 c. sliced red onion
1 cup julienne-cut green bell pepper
1/2 c. julienne-cut red bell pepper
1 c. sliced mushrooms
1 c. sliced shiitake mushroom caps
1/3 c. Anaheim chile
1/2 t. ground cumin
1/2 t. chile powder
1/2 c. tomato juice
1 T. minced fresh cilantro
2 T. fresh lime juice
1 (15 oz) can black beans, rinsed and drained
6 flour tortillas (10")
1-1/2 c. (6 oz.) shredded Monterey Jack Cheese
3 c. thinly sliced iceberg lettuce
3/4 c. medium salsa
6 T. nonfat sour cream

Heat oil in a large nonstick skillet over medium high heat.
1. Add broccoli, onion, and bell peppers; saute 4 minutes.
2. Add mushrooms, chile, cumin and chili powder; saute 2 minutes.
3. Add tomato juice; cook 2 minutes or until slight1y thicken. Remove from heat;
4. Stir in minced cilantro and lime juice and set aside.
5. Divide black beans, evenly among tortillas; top each with 1/2 c. broccoli mixture and cheese.
6. Fold tortillas in half, and place on baking sheet.
7. Bake at 375 for 5 minutes or until cheese melts. Serve with lettuce, salsa and sour cream. Yield 6 servings (serving size:1 taco, 1/2 c. lettuce, 2 T. salsa.

Personal Notes:
Personal Notes:
A favorite of ours and a non meat option for dinner.




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