Black Bean Tacos with Roasted Peppers and Onions

» Black Bean Tacos with Roasted Peppers and Onions
Black Bean Tacos with Roasted Peppers and Onions


  • Roasted Peppers and Onions
  • 3 red bell peppers, thinly sliced (3 cups)
  • 1 large onion, thinly sliced (1 ½ cups)
  • 1 Tbs. olive oil
  • Tacos
  • 2 Tbs. olive oil
  • 1 medium onion, chopped (1 cup)
  • 6 cloves garlic, minced (2 Tbs.)
  • 2 15-oz. cans black beans, drained and rinsed
  • 1 15-oz. can diced organic fire-roasted tomatoes
  • 1 Tbs. chili powder
  • 1 Tbs. ground cumin
  • ⅛ tsp. hot sauce, or more to taste
  • 16 organic corn taco shells, warmed
  • Toppings
  • 3 cups shredded lettuce
  • 1 16-oz. container prepared salsa
  • 2 large tomatoes, diced (2 cups)
  • 2 avocados, diced (2 cups)
  • 1 ½ cups shredded Cheddar or Monterey Jack cheese
  • 1 cup low-fat sour cream


1. Preparing Roasted Peppers and Onions: Heat oven to 450°F.  Toss peppers and onion with oil on large baking sheet. Season with  salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more,  or until vegetables are tender and peppers are beginning to  blacken. Transfer to small bowl.

2. While, to make Tacos: Heat oil in large pot over medium  heat.  Add onion, then sauté 5 to 7 minutes, or until soft. Add garlic,  and  cook 1 minute more, or until fragrant. Stir in beans, tomatoes,  chili  powder, cumin, hot sauce, and 1 cup water. Season with salt  and  pepper.Minimize heat to medium-low, and simmer 15 minutes,  or  until most of liquid has vaporized, stirring occasionally. Mash  beans until filling is thickened, but chunky, and most beans remain   intact. Adjust seasonings, if necessary. Transfer to serving bowl.  Pass taco shells, filling, Roasted Peppers and Onions, and Toppings  around the table.

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