Black Bean Mushroom Tacos

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Black Bean Mushroom Tacos

 

1 tablespoon olive oil

2 cups broccoli, coarsely chopped

1 cup red onion, sliced

1 1/2 cups bell pepper, julienned

1 cup mushroom, sliced

1 cup shiitake mushrooms, sliced

1/3 cup anaheim chili pepper, minced

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/2 cup tomato juice

1 tablespoon cilantro, minced

2 tablespoons lime juice

15 ounces black beans

6 flour tortillas

1 1/2 cups Monterey jack cheese, shredded

3 cups iceberg lettuce, shredded

3/4 cup salsa

6 tablespoons nonfat sour cream

 

Heat oil in a large nonstick skillet over medium high heat. Add broccoli,

onion, and bell peppers, saute 4 minutes. Add mushrooms, chile, cumin, and chili

powder, saute 2 minutes. Add tomato juice; cook 2 minutes or until slightly

thickened. remove from heat; stir in lime juice and cilantro, set aside.

Divide black beans evenly among tortillas; top each with a 1/2 cup broccoli

mixture and 1/4 cup cheese. Fold tortillas in half, and place on a baking sheet.

Bake at 375 degrees for 5 minutes or until cheese melts. Serve with lettuce,

salsa, and sour cream. serves 6.

 

 

 

 

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