Southwest Black Bean, Corn & Pepper Tacos
Warm black bean and bell pepper tacos with spinach, corn, and a bright lime topping. This handheld dinner uses several ingredients already in the plan while offering a different format and flavor profile.
- Calories
- 560
- Protein
- 22g
- Carbs
- 78g
- Fat
- 17g
Per serving
Ingredients
For 4 servings · 23 min total
- small whole-wheat tortillas8
- canned black beans, drained and rinsed2 can
- bell pepper, thinly sliced2
- corn kernels1 cup
- baby spinach4 cup
- shredded cheddar cheese1 cup
- lime1
- ground cumin1 tsp
- chili powder1 tsp
- salt1/2 tsp
- olive oil4 tsp
Instructions
- 1Warm the tortillas in a dry skillet or microwave until flexible, then set them aside.
- 2Heat the olive oil in a skillet over medium heat. Add the bell pepper and cook until slightly softened.
- 3Stir in the black beans, corn, cumin, chili powder, and salt. Cook until hot, gently mashing a few beans if desired.
- 4Add the spinach and cook just until wilted.
- 5Divide the filling among the tortillas and top with cheddar cheese. Squeeze lime over the tacos before serving.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.