Low Sodium Black Bean Tacos
Looking for a flavorful and heart-healthy dinner option that comes together in just 30 minutes? These Low Sodium Black Bean Tacos are the perfect solution! Packed with protein-rich low-sodium black beans, vibrant red bell peppers, juicy cherry tomatoes, and creamy avocado, this recipe delivers bold Tex-Mex flavors without relying on excessive salt. Aromatic spices like cumin, chili powder, and ground coriander infuse the filling with a smoky warmth, while fresh lime juice adds a zesty burst of brightness. Served on warm corn tortillas and topped with crisp romaine lettuce and cilantro, these vegetarian tacos are ideal for busy weeknights or light, satisfying meals. Elevate your taco night with this wholesome and easy-to-prepare recipe!
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Recipe Information
Ingredients
- 2 cans (15 oz each) low-sodium black beans
- 1 tablespoon extra-virgin olive oil
- 1 piece small onion, finely chopped
- 2 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon ground coriander
- 1 piece lime, juiced
- 1 piece red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 8 pieces corn tortillas
- 1 piece avocado, sliced
- 0.5 cup fresh cilantro, chopped
- 1 cup romaine lettuce, shredded
Instructions
Drain and rinse the low-sodium black beans under cold water and set aside.
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes or until it becomes translucent.
Add the minced garlic to the skillet and cook for another 1 minute until fragrant.
Stir in the ground cumin, chili powder, and ground coriander, and cook for 1 more minute to toast the spices.
Add the diced red bell pepper to the skillet and cook for 3-4 minutes, until slightly softened.
Stir in the rinsed black beans, cooking for 2-3 minutes until they are warmed through.
Add the lime juice, then remove from heat and season to taste with additional herbs and spices if desired.
Warm the corn tortillas in another skillet over medium heat, approximately 30 seconds per side or until pliable.
Assemble the tacos by placing a generous spoonful of the black bean and vegetable mixture onto each tortilla.
Top each taco with halved cherry tomatoes, sliced avocado, fresh cilantro, and shredded romaine lettuce.
Serve immediately and enjoy your low sodium black bean tacos!
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 348 mg | 15% | |
| Total Carbohydrate | 356.2 g | 130% | |
| Dietary Fiber | 97.9 g | 350% | |
| Total Sugars | 20.9 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 678 mg | 52% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 4634 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
