Veggie Bean Tacos

2 Tb olive oil
1 16 oz pkg frozen stir-fry peppers and onion blend
2 cloves garlic, minced
1/4 tsp salt
1 15 oz can no salt added black beans, rinsed and drained
2 tsp lemon juice
8 6" corn tortillas
4 oz reduced-fat cheddar cheese shredded (1 cup)

heat oil over med-high heat, add veggies and garlic. Cook 10 min until peppers are tender and most of liquid has evaporated. Stire in salt and beans; heat through. Remove from heat and stir in lemon juice.

Lay warmed tortillas flat and divide pepper mixture among tortillas. Top each with cheddar cheese; fold over and serve

8 tacos; 185 cals each, 5 g fiber, 7 g fat, 9 g protein

Parents Magazine, January 2012