Black Bean Soft Tacos

Tired of tacos? Roll up Progresso® black beans, Green Giant® corn and lettuce in these cheesy soft flour tortillas for an exciting Mexican twist, by adding Old El Paso® Thick ‘n Chunky salsa.

Black Bean Soft Tacos

OldElPasoRecipe by OldElPaso

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10 minutes

10 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 260
  • 3g
    (Saturated Fat 1g, Trans Fat 0g)
  • 0mg
  • 940mg
  • 44g
    (Dietary Fiber 8g, Sugars 6g)
  • 14g
  • Percent Daily Value*
  • 10%
  • 6%
  • 25%
  • 40%
  • Exchanges
  • 1
  • 2 1/2
  • 1
  • Carbohydrate Choices
  • 3

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Kitchen Tips

    No fresh cilantro? Chop some lettuce to use instead.

  • Serve with Old El Paso® Spanish rice mix and a tossed salad.

  • High Altitude (3500-6500 ft):

    No change.

Ingredients

  • 1  can (15 oz) Progresso® black beans, drained, rinsed
  • 1  cup Green Giant® frozen whole kernel corn (from 1-lb bag)
  • 1/2  cup Old El Paso® Thick ‘n Chunky salsa
  • 4  whole wheat tortillas (8 inch)
  • 2/3  cup shredded reduced-fat Cheddar cheese
  • 1/2  cup chopped tomato
  • 1/2  cup chopped fresh cilantro
  • 4  lime wedges, if desired

Directions

  1. 1In medium microwavable bowl, microwave beans, corn and salsa uncovered on High 3 to 5 minutes, stirring halfway through cooking time, until thoroughly heated.
  2. 2Top tortillas with bean mixture, cheese, tomato and cilantro. Squeeze juice from lime wedges over filling. Roll up tortillas tightly.

Categories: Course, Main Dishes

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