Monday, October 4, 2010

Taco Week - Day Two

Well for the second day in our week of tacos, I made a Tomato, Avocado and Black Bean Taco from the Weight Watchers in 20 Minutes cookbook, along with Knorr Mexican Rice mix. The kids were okay tending towards meh on the tacos, but they really liked the rice. I thought the tacos were pretty good, with the main bonus being that they were really quick to make. I'm not sure on the size of the tortillas. The recipe called for 6-inch tortillas, but there was way more bean filling than would fill 6 tortillas of that size. But, the extra will be good on a salad, I'll bet!

Tomato, Avocado, and Black Bean Taco

1 Tablespoon extra-virgin olive oil
1 onion, chopped
1 Tablespoon taco seasoning (like that from Penzey's)
1 (15 1/2-oz.) can black beans, rinsed and drained
3 plum tomatoes (I used 2 regular ones from the garden!)
6 (6-inch) corn tortillas, warmed
2 cups finely chopped romaine lettuce
1/2 small Hass avocado, pitted, peeled, and diced
6 Tablespoons prepared salsa
1/4 cup light sour cream

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and taco seasoning and cook, stirring occasionally, until the onion is softened, about 4 minutes. Transfer to a large bowl. Add the beans and the tomatoes, toss to combine.

Sprinkle the center of each tortilla with 1/3 cup of lettuce, 1/3 cup of beans, 1/6 of the avocado, 1 tablespoon of salsa, and 2 teaspoons of sour cream. Fold the tortilla to enclose the filling.

Serves 6