Black Bean Tacos
Butter-Lime Skillet Corn
Ingredients
- 2 cloves garlic, minced
- ¼ cup olive oil, divided
- 2 (15-oz) cans low-sodium black beans, drained and rinsed
- 2 tsp taco seasoning, divided
- 2 cups diced pineapple
- 2 green onions, chopped
- 2 Tbsp fresh lime juice
- 12 soft taco-size corn tortillas
- 2 cups shredded romaine lettuce
- 1 (8-oz) pkg shredded Monterey Jack cheese
Instructions
- Cook garlic in 1 Tbsp hot oil in a large skillet over medium heat 1 minute or until fragrant. Add beans and 1½ tsp seasoning; cook 5 minutes, stirring occasionally.
- Combine 3 Tbsp oil, pineapple, onions, lime juice, and ¼ tsp seasoning in a large bowl.
- Warm tortillas according to package directions. Top tortillas with beans, lettuce, pineapple salsa, and cheese to make tacos.
Side Dish Ingredients
- 3 Tbsp butter
- 1 (16-oz) pkg frozen corn kernels, thawed (see Note)
- 2 cloves garlic, minced
- 1 tsp lime zest
- 2 Tbsp fresh lime juice
- ½ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Melt butter in a large nonstick skillet over medium heat; add corn and garlic.
- Cook 5 minutes or until browned and tender, adding water, if necessary. Stir in lime zest, lime juice, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
493
|
138
|
631
|
| Fat (g) | 22 | 7 | 29 |
| Sat. Fat (g) | 9 | 4 | 13 |
| Protein (g) | 20 | 3 | 23 |
| Carb (g) | 54 | 19 | 73 |
| Fiber (g) | 13 | 1 | 14 |
| Sodium (mg) | 376 | 240 | 616 |
Vegetarian Meal Plan
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