Black Bean & Veggie Tacos W/ Mango Sriracha Coleslaw

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READY IN: 35minsYIELD: 8 Tacos

INGREDIENTS

  • 1bell pepper
  • 1 pasilla pepper
  • 1zucchini
  • 1⁄2 onion
  • 1 1⁄2 tablespoonsoil
  • 1tablespoontaco seasoning
  • 1⁄4 teaspoon of salt & 1/8 tsp pepper
  • 1⁄2 tablespooncumin
  • 1 (15 1/2ounce) can black beans, drained and rinsed
  • 1⁄2 teaspoongarlic powder
  • 1⁄4 teaspoonchili powder
  • 1tablespoonlime juice
  • 1⁄4 cupwater
  • 1 (8 5/8ounce) packageof dole slawesome mango sriracha coleslaw mix
  • 8 soft taco flour tortillas
  • 2tablespoonssour cream, per person(optional)
  • 2 whole avocados (optional)

    • NUTRITION INFO

    Serving Size: 1 (425) g

    Servings Per Recipe:4

    Calories: 379.2

    Calories from Fat 95 g 25 %

    Total Fat 10.7 g 16 %

    Saturated Fat 2 g 10 %

    Cholesterol 0 mg 0 %

    Sodium 457 mg 19 %

    Total Carbohydrate58.8 g 19 %

    Dietary Fiber 11.9 g 47 %

    Sugars 5.8 g 23 %

    Protein 14 g 28 %

    DIRECTIONS

  • Slice Peppers, zucchini and onions into medium length strips.
  • Make the coleslaw and set aside in the fridge.
  • Heat oil on med heat then saute veggies for 5 minutes Sprinkle the taco seasoning, salt & pepper to taste over veggies. Continue to cook until desired tenderness.
  • While veggies are cooking for the 1st 5 mins add the beans, water and lime juice to a food processor. Blend until smooth.
  • Transfer bean mix to small frying pan and add the chili powder, cumin, garlic powder and salt and pepper to taste. Heat thoroughly.
  • Assemble the tacos: spread a thin layer of beans on the tortilla. Then add veggies, sliced avocado and top with coleslaw and sour cream.

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