Black Bean Tacos with Roasted Peppers and Onions

Name: Black Bean Tacos with Roasted Peppers and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red bell peppers, thinly sliced (3 cups); 1 large onion, thinly sliced (1 1/2 cups); 1 Tbs. olive oil; 2 Tbs. olive oil; 1 medium onion, chopped (1 cup); 6 cloves garlic, minced (2 Tbs.); 2 15-oz. cans black beans, drained and rinsed; 1 15-oz. can diced organic fire-roasted tomatoes; 1 Tbs. chili powder; 1 Tbs. ground cumin; ⅛ tsp. hot sauce, or more to taste; 16 organic corn taco shells, warmed; 3 cups shredded lettuce; 1 16-oz. container prepared salsa; 2 large tomatoes, diced (2 cups); 2 avocados, diced (2 cups); 1 1/2 cups shredded Cheddar or Monterey Jack cheese; 1 cup low-fat sour cream

Servings: persons

3 red bell peppers, thinly sliced (3 cups)
1 large onion, thinly sliced (1 1/2 cups)
1 Tbs. olive oil
2 Tbs. olive oil
1 medium onion, chopped (1 cup)
6 cloves garlic, minced (2 Tbs.)
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced organic fire-roasted tomatoes
1 Tbs. chili powder
1 Tbs. ground cumin
⅛ tsp. hot sauce, or more to taste
16 organic corn taco shells, warmed
3 cups shredded lettuce
1 16-oz. container prepared salsa
2 large tomatoes, diced (2 cups)
2 avocados, diced (2 cups)
1 1/2 cups shredded Cheddar or Monterey Jack cheese
1 cup low-fat sour cream

1
To make Roasted Peppers and Onions: Preheat oven to 450F.
2
Toss peppers and onion with oil on large baking sheet.
3
Season with salt and pepper.
4
Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken.
5
Transfer to small bowl.
6
Meanwhile, to make Tacos: Heat oil in large pot over medium heat.
7
Add onion, and saute 5 to 7 minutes, or until soft.
8
Add garlic, and cook 1 minute more, or until fragrant.
9
Stir in beans, tomatoes, chili powder, cumin, hot sauce, and 1 cup water.
10
Season with salt and pepper.
11
Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally.
12
Mash beans until filling is thickened, but chunky, and most beans remain intact.
13
Adjust seasonings, if necessary.
14
Transfer to serving bowl.
15
Pass taco shells, filling, Roasted Peppers and Onions, and Toppings around the table.

1518

kcal

Calories

110

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 red bell peppers, thinly sliced (3 cups), 1 large onion, thinly sliced (1 1/2 cups), 1 Tbs. olive oil, 2 Tbs. olive oil, and more.

Yes, Black Bean Tacos with Roasted Peppers and Onions falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!