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Recipe: Oven-less Black Jack Tacos

Even though we are half-way through September, here in Nashville we are still battling the rentless, high-humidity 90 degree heat. So we have to try and keep cool however we can, and that includes keeping the oven off as much as possible. While I do love cool salads in the summertime, I am starting to crave something a little different. So now is the perfect time for my Oven-less Black Jack Tacos (the only cooking required is a quick 1-minute spin the the microwave to melt the cheese). This simple, yet tasty meal is a great meatless way to satisfy cravings for Mexican fare. I call them "Black Jack Tacos" because their filling is the delicious combination of hearty black beans and slightly-spicy pepperjack cheese. Then I top them off with a little salsa and my easy, 3-ingredient Cumin Crema, and dinner is ready in 10 minutes. No sweat.


Oven-less Black Jack Tacos:

Ingredients:

8 whole-wheat tortillas (such as La Tortilla Factory Smart & Delicious Whole Wheat Tortillas)

2 cups (about 1 (15.5-ounce) can) black beans, rinsed and drained*

1 cup shredded pepperjack cheese

8 tablespoons of your favorite salsa (a spicy tomato or a cool pineapple salsa both work well)

8 tablespoons Cumin Crema (see recipe below)

Shredded lettuce or cabbage, to taste (for topping)

Cilantro leaves, optional garnish

Directions:

Top each tortilla with 1/4 cup beans and 2 tablespoons cheese. Heat, if desired, in the microwave for 1 minute on high or until the tortilla and beans are warm and the cheese is melted (do this in batches of two tacos at a time, if necessary). Remove and top each taco with 1 tablespoon salsa and 1 tablespoon Cumin Creama. Finish by topping each taco with shredded lettuce or cabbage, to taste, and cilantro leaves, if desired. Enjoy! Makes 4 servings (2 tacos per serving).

*Note: Rinsing and draining canned beans reduces the sodium by approximately 40%.

Nutrition Facts per Serving: 300 calories, 6g fat, 1.5g saturated fat, 356mg sodium, 48g carbs, 9g fiber, 15g protein, 30% Daily Value (DV) calcium, 40% DV vitamin C, 8% DV vitamin A, 20% DV iron.

Cumin Creama:

Ingredients:

1/2 cup nonfat plain Greek yogurt

1 teaspoon ground cumin

2 teaspoons lime juice

Directions:

Whisk all ingredients together in a small bowl until smooth and mixed thoroughly. Season with salt and pepper, if desired.

*Note: Leftover Cumin Creama can be stored in an air-tight container in the refridgerator for 3-4 days and makes a great dip for raw veggies.

Nutrition Facts per Serving (2 tablespoons): 10 calories, 0g fat, 0g saturated fat, 25mg sodium, 1g carbs, 0g fiber, 1g protein.

 

 

 

 

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