BEAN AND CHEESE TACO RECIPES

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BLACK BEAN AND CHEESE TACOS RECIPE | MARTHA STEWART



Black Bean and Cheese Tacos Recipe | Martha Stewart image

These simple vegetarian tacos are loaded with flavor and are easy enough to assemble in the morning for a quick and delicious breakfast that'll get you started and keep you going all day long.

Provided by Martha Stewart

Categories     Quick & Easy Recipes

Total Time 20 minutes

Prep Time 20 minutes

Yield Makes 8 tacos

Number Of Ingredients 11

1 teaspoon extra-virgin olive oil
1/2 small yellow onion, diced small
2 garlic cloves, roughly chopped
1/2 teaspoon ground cumin
1 can (15.5 ounces) black beans, rinsed and drained
Coarse salt and ground pepper
8 small whole-wheat or multigrain flour tortillas, warmed or lightly toasted
1 cup shredded Monterey Jack cheese (3 ounces)
1 avocado, pitted, peeled, and thinly sliced
1 cup packed shredded romaine lettuce
Pickled Jalapenos, for serving

Steps:

  • In a small pot, heat oil over medium. Add onion and garlic and cook until onion is soft and garlic is fragrant, 3 minutes. Add cumin and cook until fragrant, 1 minute. Add beans and 1/2 cup water and simmer until beans are heated through, 3 minutes. Transfer to a food processor and process until smooth. Season to taste with salt and pepper. Serve with tortillas, cheese, avocado, lettuce, and jalapenos.

Nutrition Facts : Calories 212 g, FatContent 10 g, FiberContent 13 g, ProteinContent 9 g

SPICY BEAN AND CHEESE SOFT TACOS | MARTHA STEWART



Spicy Bean and Cheese Soft Tacos | Martha Stewart image

Fresh cilantro and lime are a vibrant complement to the smoky chipotle pepper in this dish. Whole-wheat tortillas, still warm from the oven, wrap it up.

Provided by Martha Stewart

Categories     Mexican Recipes

Total Time 30 minutes

Prep Time 15 minutes

Number Of Ingredients 14

8 whole wheat tortillas (7-inch)
1 tablespoon olive oil
3 scallions, thinly sliced
2 garlic cloves, minced
2 (15-ounce) cans pinto beans, drained and rinsed
1 canned chipotle pepper in adobo, finely chopped, plus more for serving (optional)
Coarse salt and freshly ground pepper
1 cup store-bought green salsa, plus more for serving (optional)
1/2 cup frozen corn kernels, thawed
1 to 2 tablespoons freshly squeezed lime juice
1/2 cup plain low-fat yogurt
1/2 cup packed cilantro leaves
2 cups shredded romaine lettuce
1 cup shredded Monterey Jack cheese (about 4 ounces)

Steps:

  • Preheat oven to 400 degrees. Wrap tortillas in foil, place in oven, and warm while preparing the filling.
  • In a medium saucepan, heat oil over medium heat. Add scallions and garlic; cook 1 minute until fragrant. Stir in beans, chipotle, and 1 cup water. Bring to a simmer, season with salt and pepper; cook until slightly thickened and hot, 5 to 7 minutes. Stir in salsa (if desired), corn, and lime juice; cook until heated through.
  • Unwrap tortillas; spread yogurt over one side. Top with bean mixture, cilantro leaves, lettuce, and cheese. Fold tortillas over. Serve with salsa and chipotle, if desired.

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