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Black Bean Tacos

Becky Luigart-Stayner; Jan Gautro
Yield 6 servings (serving size: 2 tacos)
Seitan has a neutral flavor and a chewy, meatlike texture. Look for it in the refrigerated sections of health food stores or Asian markets. It may also be labeled wheat gluten.

Ingredients

  • 2 teaspoons olive oil
  • 3/4 cup chopped onion
  • 1/2 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced
  • 1 tablespoon dry sherry
  • 1 tablespoon low-sodium soy sauce
  • 1 (15-ounce) can black beans, undrained
  • 1 (8-ounce) package seitan (wheat gluten), finely chopped
  • 1/2 teaspoon black pepper
  • 12 taco shells
  • 2 cups shredded romaine lettuce
  • Avocado Salsa

Nutrition Information

  • calories 283
  • caloriesfromfat 30 %
  • fat 9.3 g
  • satfat 1.2 g
  • monofat 5.7 g
  • polyfat 1.6 g
  • protein 20.4 g
  • carbohydrate 30 g
  • fiber 7.6 g
  • cholesterol 0.0 mg
  • iron 2.8 mg
  • sodium 792 mg
  • calcium 58 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium heat. Add onion, oregano, garlic, and jalapeño; cook 8 minutes, stirring frequently. Stir in sherry, soy sauce, beans, and seitan; bring to a boil. Cook 7 minutes or until liquid almost evaporates. Sprinkle with black pepper.

  2. Prepare taco shells according to package directions. Spoon about 1/3 cup bean mixture into each shell; top each taco with about 2 1/2 tablespoons lettuce and about 2 1/2 tablespoons Avocado Salsa.

  3. (Totals include Avocado Salsa)