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Friday, July 29, 2016

Black Bean Tacos


Seitan has a neutral flavor and a chewy, meatlike texture. Look for it in the refrigerated sections of health food stores or Asian markets. It may also be labeled wheat gluten.

6 servings (serving size: 2 tacos)

2  teaspoons  olive oil
3/4  cup  chopped onion
1/2  teaspoon  dried oregano
2  garlic cloves, minced
1  jalapeño pepper, seeded and minced
1  tablespoon  dry sherry
1  tablespoon  low-sodium soy sauce
1  (15-ounce) can black beans, undrained
1  (8-ounce) package seitan (wheat gluten), finely chopped
1/2  teaspoon  black pepper
12  taco shells
2  cups  shredded romaine lettuce
Avocado Salsa

Heat oil in a large nonstick skillet over medium heat. Add onion, oregano, garlic, and jalapeño; cook 8 minutes, stirring frequently. Stir in sherry, soy sauce, beans, and seitan; bring to a boil. Cook 7 minutes or until liquid almost evaporates. Sprinkle with black pepper.

Prepare taco shells according to package directions. Spoon about 1/3 cup bean mixture into each shell; top each taco with about 2 1/2 tablespoons lettuce and about 2 1/2 tablespoons Avocado Salsa.

Calories:283 (30% from fat)
Fat:9.3g (sat 1.2g,mono 5.7g,poly 1.6g)

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