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For taco sauce
  Onions 2 Medium
  Canned green chilies in brine 4 Ounce (1 Can)
  Tomatoes 4 Large
  Lemon juice 1 Tablespoon (Juice Of 1/2 Lemon)
For serving
  Canned refried beans 16 Ounce (1 Can)
  Cheddar cheese 3⁄4 Cup (12 tbs), grated
  Taco shells 6
  Iceberg 1 , shredded

Pre-heat the oven to 325°F.
To make the sauce - finely chop the onions, drain and finely chop the chilies.
Peel and chop the tomatoes, then mix the onions, chilies and tomatoes with the lemon juice in a mixing bowl.
Heat the oil in a pan, add the beans and cook gently for 4—5 minutes, then mash roughly with a fork.
Place the taco shells in the oven until they are warm - approximately 3 minutes.
Spoon the beans into the hot taco shells.
Top with the lettuce, grated cheese, and a spoonful of sauce.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1739 Calories from Fat 599

% Daily Value*

Total Fat 67 g103.7%

Saturated Fat 32.2 g161%

Trans Fat 3.7 g

Cholesterol 132.2 mg44.1%

Sodium 3488.3 mg145.3%

Total Carbohydrates 215 g71.8%

Dietary Fiber 46.1 g184.2%

Sugars 47.3 g

Protein 76 g151.1%

Vitamin A 172.7% Vitamin C 307.7%

Calcium 113.4% Iron 242.3%

*Based on a 2000 Calorie diet

Bean Tacos Recipe