Spicy Black Bean Tacos

7-9 Weight Watchers Points Plus

In an effort to save some money and for health reasons, I decided a while back to try to make at least 1-2 meals a week meatless.   Now, this can be really challenging, you know with the veggie-phobe I married, if veggie-phobe is even a word it takes a lot of pouring through recipe books and looking online to find a recipe that Tom might eat.  I stumbled across this recipe for black bean tacos on Self.  I decided to give them a try and added them to our weekly meal plan.

Well the day came to make them, and Tom called on his way home and asked what’s for dinner.  When I told him, I just heard his voice deflate “oh, ok…” ugh.  To be honest, I was a little skeptical too.  But I pushed through, and boy am I glad I did. These are GOOD.  And Tom not only ate them, but also had seconds. WOOHOO! These are spicy; you can tone down the spice by the amount of jalapeno you add (you can also remove seeds and ribs). Black beans are such a good meat replacement in these; you almost don’t even notice you are not eating meat.

Ingredients

• 1 ½ cup black beans, rinsed and drained well
• ¼ cup rolled oats
• ¼ yellow corn meal
• 1 tbs chili powder
• 1 tsp. salt (divided)
• ½ tsp. black pepper (divided)
• 1 cup frozen corn, thawed (or canned, drained and rinsed)
• 1 red bell pepper, diced
• 1 small jalapeno, minced
• 2 medium scallions, sliced
• Juice from 1 lime
• ¼ cup cilantro
• 8 corn tortillas

*** If you use regular corn tortillas, the points+ value is 7.  I used crunchy and that made them 9 points+

Equipment Needed

• Food Processor
• Baking sheet
• Small bowl
• Cutting board and knife

Preheat your oven to 400 degrees.

To make the corn salsa:

In a small bowl, add the corn, jalapeno, bell pepper, scallions, ¼ tsp. salt, and ¼ tsp. pepper.

Squeeze limejuice over mixture, stir and set aside.

To make the tacos:

Chop your garlic in the food processor.

To the food processor, add black beans, rolled oats, corn meal, chili powder, and ¾ tsp. salt and ¼ tsp. pepper. Process until well combined.  Stop a few times during the processing to scrape down the sides (uh um…turn processor off first)

Coat a baking sheet with cooking spray and crumble the black bean mixture on the pan. Yes, I know it kind of looks like dog food.

Cook for 15 minutes until they become crispy.

Break up the pieces with a spoon until crumbly and resemble ground beef.

Cook for 10-15 more minutes.  While black beans cook, warm your tortillas.  If you sing crunchy, just warp in foil and place in oven. If you are using regular tortillas, heat in a skillet with non-stick spray.

Divide the bean mixture between tortillas and top with corn salsa

Enjoy!

Nutritional Information

4 servings, 2 tacos per serving

7 Weight Watchers points+ (for corn tortillas)

9 Weight Watchers points+ (for crunchy shells)

321 calories per serving, 3 g fat (0 g saturated), 60 g carbs, 13 g fiber, 14 g protein

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Spicy Black Bean Tacos

Ingredients

• 1 ½ cup black beans, rinsed and drained well
• ¼ cup rolled oats
• ¼ yellow corn meal
• 1 tbs chili powder
• 1 tsp. salt (divided)
• ½ tsp. black pepper (divided)
• 1 cup frozen corn, thawed (or canned, drained and rinsed)
• 1 red bell pepper, diced
• 1 small jalapeno, minced
• 2 medium scallions, sliced
• Juice from 1 lime
• ¼ cup cilantro
• 8 corn tortillas

*** If you use regular corn tortillas, the points+ value is 7.  I used crunchy and that made them 9 points+

Equipment Needed

• Food Processor
• Baking sheet
• Small bowl
• Cutting board and knife

Instructions

1. Preheat your oven to 400 degrees.
2. To make the corn salsa:
3. In a small bowl, add the corn, jalapeno, bell pepper, scallions, ¼ tsp. salt, and ¼ tsp. pepper.  Squeeze limejuice over mixture, stir and set aside.
4. To make the tacos:
5. Chop your garlic in the food processor.
6. To the food processor, add black beans, rolled oats, corn meal, chili powder, and ¾ tsp. salt and ¼ tsp. pepper.  Process until well combined.  Stop a few times during the processing to scrape down the sides (uh um…turn processor off first
7. Coat a baking sheet with cooking spray and crumble the black bean mixture on the pan.
8. Cook for 15 minutes until they become crispy.  Break up the pieces with a spoon until crumbly and resemble ground beef.
9. Cook for 10-15 more minutes.  While black beans cook, warm your tortillas.  If you sing crunchy, just warp in foil and place in oven. If you are using regular tortillas, heat in a skillet with non-stick spray.
10. Divide the bean mixture between tortillas and top with corn salsa

 

Nutritional Information

4 servings, 2 tacos per serving

7 Weight Watchers points+ (for corn tortillas)

9 Weight Watchers points+ (for crunchy shells)

321 calories per serving, 3 g fat (0 g saturated), 60 g carbs, 13 g fiber, 14 g protein