Black Bean & Veggie Tacos

Ingredients

• 2 cans (15 oz) no-salt-added black beans, drained and rinsed
• 8 small corn tortillas
• 1 red bell pepper, diced
• ½ red onion, diced
• 1 cup frozen corn
• 1 Tbsp olive oil
• 2 tsp cumin
• 2 tsp salt-free chili powder
• ½ tsp smoked paprika
• 1 lime
• 1 avocado, sliced
• ½ cup plain nonfat Greek yogurt (for a sour cream swap)
• Cilantro and shredded cabbage for topping

Steps

1. Heat the oil in a large skillet over medium-high. Cook the pepper, onion and corn 5–6 minutes, until browned in spots.
2. Add the cumin, chili powder and paprika and stir 30 seconds.
3. Add the beans and ¼ cup water. Simmer 5 minutes, lightly mashing some of the beans. Finish with half the lime juice.
4. Warm the tortillas in a dry skillet or wrapped in a damp towel in the microwave.
5. Fill with the beans and top with avocado, yogurt, cabbage, cilantro and the rest of the lime.

Low-sodium tips

• Regular canned beans can have 400+ mg sodium per ½ cup. No-salt-added versions have about 15–30 mg. Rinsing regular beans cuts sodium by roughly 40%.
• Many chili powders contain salt; check the label or use a salt-free blend.