Colorful, healthful tacos can be served with a filling of either vegetarian black beans and cheese or fish. Strawberry-Mango Salsa is an ideal complement to either filling.
Black Bean Tacos
2 teaspoons vegetable oil
1 small onion, chopped
1 small red bell pepper, cored, seeded and chopped
1/2 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon hot smoked paprika
¼ teaspoon salt
1 (15-ounce) can black beans, drained
8 (5-inch) corn tortillas
½ cup crumbled queso fresco (white crumbling cheese)
Heat oil in medium-size skillet over medium heat. Add onion, bell pepper, chili powder, cumin, paprika and salt. Cook 10 minutes, or until vegetables are tender, stirring frequently. Stir in beans, mashing slightly until hot.
While filling is cooking, wrap tortillas, two to a damp paper towel. Microwave for 20 to 30 seconds or until warm and tender.
Divide filling among tortillas. Top each with 1 tablespoon cheese, fold tortillas and serve. Pass salsa separately.
Makes 4 (two-taco) servings
PER SERVING: 320 calories / 5.6 grams total fat / 11 grams protein / 53 grams carbohydrates / 10.5 milligrams cholesterol / 403 milligrams sodium / 10 grams dietary fiber
1 cup sliced strawberries
1 cup diced ripe mango (1 small mango)
1 tablespoon minced fresh cilantro
2 teaspoons fresh lime juice
1 small green onion, minced (green part only)
1 small jalapeno chile, cored, seeded and minced
2 teaspoons honey
Combine strawberries, mango, cilantro, lime juice, green onion, chile and honey. Stir well and set aside while making tacos.