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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 283
  • Calories from fat: 30%
  • Fat: 9.3g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 1.6g
  • Protein: 20.4g
  • Carbohydrate: 30g
  • Fiber: 7.6g
  • Cholesterol: 0.0mg
  • Iron: 2.8mg
  • Sodium: 792mg
  • Calcium: 58mg

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

Preparation

  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)
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