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Tacos with bean and corn filling
(1 vote)
Difficulty:
moderate
Preparation:
30 min.
Preparation
Calories:
192
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 192 kcal | (9 %) | ||
| Protein | 8.4 g | (9 %) | ||
| Fat | 9.5 g | (8 %) | ||
| Carbohydrates | 22 g | (15 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 4 large Tomatoes
- 1 onion
- 1 garlic clove
- 2 Tbsps vegetable oil
- 1 can small Kidney beans (240 g)
- Corn kernel
- 1 Tbsp Tomato paste
- 5 Tbsps Ketchup
- salt
- freshly ground pepper
- Chili powder
- 50 grams lamb's lettuce (or other lettuce, as desired)
- 8 Taco shells
Preparation steps
1.
With a sharp knife, cut a shallow "X" on the bottom of each tomato. Blanch tomatoes for 1 minute in boiling water. Drain and rinse in cold water, then drain again. Peel tomatoes and cut into quarters, remove seeds and cut into pieces.
2.
Peel onion and garlic and dice.
3.
Heat oil in a pan. Sauté onion and garlic. Add tomatoes and simmer for 1-2 minutes. Drain beans and corn and add to pan with tomatoes. Stir in tomato paste and ketchup and simmer for 2-3 minutes. Season with salt, pepper and chili powder.
4.
Rinse lettuce and spin dry. Cut lettuce into thin strips, if desired. To serve, fill taco shells with bean filling and lettuce.
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