Vegetable and Bean Tacos

These Vegetable and Bean Tacos are a vibrant and healthy choice for a late-night meal, packed with colorful veggies and protein-rich beans. Perfectly seasoned and quick to prepare, they're sure to satisfy your midnight cravings with wholesome goodness.

Ingredients

• Corn tortillas - 4 small (about 15 cm diameter)
• Black beans - 1 cup (cooked or canned, rinsed and drained)
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Red onion - 1/2 medium, diced
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Ground cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Fresh cilantro - 1/4 cup, chopped (for garnish)
• Lime - 1, cut into wedges (for serving)

Steps

1. Heat the olive oil in a skillet over medium heat.
2. Add the diced red onion and minced garlic, cooking until the onion becomes translucent, about 3-4 minutes.
3. Stir in the diced red bell pepper and zucchini, cooking for another 5-6 minutes until the vegetables are tender.
4. Add the black beans, ground cumin, chili powder, and salt, stirring to combine. Cook for an additional 2-3 minutes until heated through.
5. Warm the corn tortillas in a separate skillet or in the microwave until pliable.
6. Assemble the tacos by spooning the vegetable and bean mixture onto each tortilla.
7. Garnish with chopped cilantro and serve with lime wedges on the side.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• High in plant-based protein, supporting muscle repair and growth.

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