Black Bean Tacos

Becky Luigart-Stayner; Jan Gautro
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.

Yield:

6 servings (serving size: 2 tacos)

Recipe from

Nutritional 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

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

Preparation

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.

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.

(Totals include Avocado Salsa)

Note:

June 2002