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:
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
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.
1/2 cup nonfat plain Greek yogurt
1 teaspoon ground cumin
2 teaspoons lime juice
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.