Rating: 3.5 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

To quickly warm tortillas, stack and wrap them in damp paper towels; microwave at HIGH for 25 seconds. Serve immediately.

Carolyn Malcoun
Recipe by Cooking Light September 2013

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Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

Yield:
Serves 4 (serving size: 3 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add sliced onion, and sauté 5 minutes or until lightly browned, stirring occasionally. Add garlic to pan; sauté 30 seconds. Stir in beans and 1/4 teaspoon salt; cook 1 minute. Add spinach to pan; cook 1 minute or until spinach wilts and beans are thoroughly heated.

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  • Combine tomato, chopped onion, cilantro, lime juice, 1/8 teaspoon salt, and jalapeño in a small bowl. Warm tortillas according to package directions. Arrange 1/3 cup bean mixture in center of each tortilla. Top each taco with 3 tablespoons tomato mixture and about 1 tablespoon cheese.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

337 calories; fat 7.4g; saturated fat 1.5g; mono fat 3.1g; poly fat 2.3g; protein 13.3g; carbohydrates 58.6g; fiber 10.9g; cholesterol 5mg; iron 4.7mg; sodium 330mg; calcium 231mg.
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