Chef notes

Taco time! I made black beans the star of this recipe because they're busting with nutrition, and they're a terrific source of plant-based protein and fiber; just one cup contains 15 grams of protein and 16 grams of fiber. And while this dish is perfect for vegetarians, I'm confident meat lovers will enjoy this tasty twist on a Mexican classic, too. Best of all, this recipe comes together in no time: Simply make the bean and salsa filling, tuck it into a soft or hard taco shell, then top with chopped tomatoes, shredded Mexican cheese and jalapeños.

Ingredients

Sautéed black bean filling

2 16-ounce cans black beans, drained and rinsed
1 16-ounce jar salsa (mild, medium or spicy)
1 teaspoon garlic powder

1 teaspoon ground cumin
2 teaspoons Dijon mustard

Tacos

6-8 taco shells, hard or soft
1 cup yellow corn, canned, fresh or frozen
1 cup chopped tomatoes
1 cup chopped red onion

1 cup shredded 2% Mexican blend cheese
2 cups shredded lettuce Chopped avocado (optional)
Minced cilantro (optional)
Sliced scallions (optional)

Preparation

For the black bean filling:

Warm a large skillet over medium heat. Add the black beans, salsa, garlic, cumin and mustard and mix until everything is well combined. Sauté until bubbly and hot, about 5 to 10 minutes.

For the tacos:

Place 1/2 cup sautéed bean-salsa mixture into each taco shell and top with corn, lettuce, tomatoes, red onions, Mexican cheese and optional avocado, cilantro and scallions, if desired.