Title: Vegetable & Black Bean Soft Tacos
Categories: Ethnic Diet Entree Vegetarian
Yield: 6 Servings
| 1 | tb | Olive oil |
| 2 | c | Broccoli flowerets -- |
| 1 | | Coarsely chopped |
| 1 | c | Red onions -- sliced |
| 1 | c | Green bell pepper -- |
| 1 | | Julienned |
| 1/2 | c | Red bell pepper -- |
| 1 | | Julienned |
| 1 | c | Mushrooms -- sliced |
| 1 | c | Shitake mushroom caps -- |
| 1 | | Sliced |
| 1/3 | c | Anaheim chili pepper -- |
| 1 | | Minced |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Chili powder |
| 1/2 | c | Tomato juice |
| 1 | tb | Fresh cilantro -- minced |
| 2 | tb | Fresh lime juice |
| 15 | oz | Black beans -- rinsed and |
| 1 | | Drained |
| 6 | | 10-inch flour tortillas |
| 1 1/2 | c | Monterey jack cheese -- |
| 1 | | Shredded |
| 3 | c | Iceberg lettuce -- thinly |
| 1 | | Sliced |
| 3/4 | c | Salsa -- medium |
| 6 | tb | Nonfat sour cream |
Heat oil in a large nonstick skillet over medium-high heat. Add broccoli,
onion, and bell peppers; saute 4 minutes. Add mushrooms, chile, cumin, and
chili powder; saute 2 minutes. Add tomato juice; cook 2 minutes or until
slightly thickened. Remove from heat; stir in minced cilantro and lime
juice, and set aside.Divide black beans evenly among tortillas; top each
with 1/2 cup broccoli mixture and 1/4 cup cheese. Fold tortillas in half,
and place on a baking sheet. Bake at 375 for 5 minutes or until cheese
melts. Serve with lettuce, salsa, and sour cream. (Serving size: 1 taco,
1/2 cup lettuce, 2 Tbsp. salsa, and 1 Tbsp. sour cream).CALORIES 433 (33%
from fat); PROTEIN 19.9 g; FAT 15.9 g.; CARB54.6 g; FIBER 6.9 g; CHOL 22
mg; IRON 4.8 mg; SODIUM 739 mg; CALC 345 mg.