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Ingredients
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3 tomatoes, seeded and chopped
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2 avocados, chopped
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1 small onion, chopped
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¼ cup chopped fresh cilantro
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2 cloves garlic, minced
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1 lime, juiced
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2 tablespoons vegetable oil
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8 corn tortillas
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1 (15 ounce) can black beans, drained and rinsed
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1 cup cooked white rice
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2 tablespoons chopped fresh cilantro
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1 dash green pepper sauce (such as Tabasco®), or to taste (Optional)
Directions
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Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.
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Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.
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Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.
Nutrition Facts (per serving)
512 | Calories |
24g | Fat |
67g | Carbs |
14g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 512 | |
% Daily Value * | |
Total Fat 24g | 30% |
Saturated Fat 3g | 17% |
Sodium 448mg | 19% |
Total Carbohydrate 67g | 24% |
Dietary Fiber 19g | 68% |
Total Sugars 5g | |
Protein 14g | 27% |
Vitamin C 30mg | 34% |
Calcium 116mg | 9% |
Iron 4mg | 23% |
Potassium 1209mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.