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Ingredients

Black Beans (recipe follows)
12 Flour tortillas (each about 8" in diameter)
1 Head romaine lettuce (about 1 lb) shredded
1 Large tomato, chopped
1 Large red bell pepper, seeded and cut into strips
6 Green onions (including tops) thinly sliced
1/4 cup Red wine vinegar
1 Large clove garlic, minced or pressed
1 tsp Chili powder
1/2 tsp Each ground cumin and salt
1/4 tsp Pepper
2 tbsp Olive oil or salad oil
1/4 cup Shredded extra-sharp cheddar cheese
1 cup Nonfat plain yogurt

Preparation

Prepare beans; keep warm. Stack tortillas, wrap in foil, and heat in 350 oven for 15 min.

Meanwhile, place lettuce, tomato, bell pepper & onions in a large salad bowl. Then prepare dressing; combine vinegar, garlic, chili powder, cumin, salt, and pepper; add oil and blend well.

To serve, toss salad with dressing. To assemble a taco, spoon 1/4 cup salad, 1 tsp cheese, and 1/3 tbsp yogurt.

Black Beans

Sort 1 cup dried black beans to remove any debris. Rinse and drain beans. In a 3 qt saucepan, bring 4 cups water to a boil. Add beans; boil for 2 minutes. remove from heat, cover, and let stand for 1 hour. Drain and rinse beans.

Heat 1 tbsp olive oil in a 3 qt pan over med heat. Add 1 large onion, chopped; cook stirring occasionally, until soft (about 10 min). Add beans, 1 clove garlic (minced), 1 small dried hot red chile (crushed), 1/2 tsp salt, and 21/2 cups water. Bring to a boil over high heat. Reduce heat, cover and simmer until liquid is absorbed and beans are very tender (about 2 hours).

Cook's Notes

Delicious!

Nutrition Information

Calories: 419 ; Total Fat: 14 g ; Saturated Fat: 3.5 g ; Polyunsaturated Fat: 2 g ; Carbohydrates: 61 g ; Protein: 13 g ; Vitamin A: 5991 IU ; Vitamin C: 62 mg ; Calcium: 256 mg ; Sodium: 885 mg ; Iron: 4.7 mg ; Fiber: 6 g