Black Bean and Peppers Taco Filling

eatoplan

November 11, 2024

45

medium

8

Sauté the Vegetables:
- Heat olive oil in a skillet over medium heat. Add chopped onions and bell pepper, cooking until tender, about 3–5 minutes.
Add Tomatoes and Seasoning:
- Stir in diced tomatoes and your choice of seasonings (such as cumin, chili powder, and salt). Sauté for about 10 minutes to let the flavors combine.
Add Black Beans:
- Add black beans to the skillet, stirring to combine. Cook until warmed through.
Serve:
- Spoon the mixture onto warm tortillas and serve with your favorite toppings: shredded Romaine lettuce, cheese, jalapeños, salsa, hot sauce, avocado slices, and a dollop of Greek yogurt.

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Ingredients:

Adjust Servings

	1large bell pepper diced
	14ounce black beans rinsed, drained, canned
	28ounce canned tomatoes crushed, canned
	2teaspoons chili powder
	1teaspoon garlic powder
	0.5teaspoon ground cumin
	1.5tablespoons olive oil light, extra-virgin
	1cup onion chopped
	1teaspoon oregano dried
	1teaspoon paprika

Directions

1.

Sauté the Vegetables

Heat olive oil in a skillet over medium heat. Add chopped onions and bell pepper, cooking until tender, about 3–5 minutes.

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2.

Add Tomatoes and Seasoning

Stir in diced tomatoes and your choice of seasonings (such as cumin, chili powder, and salt). Sauté for about 10 minutes to let the flavors combine.

Mark as complete

3.

Add Black Beans

Add black beans to the skillet, stirring to combine. Cook until warmed through.

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4.

Serve

Spoon the mixture onto warm tortillas and serve with your favorite toppings: shredded Romaine lettuce, cheese, jalapeños, salsa, hot sauce, avocado slices, and a dollop of Greek yogurt.

Mark as complete