Kidney Bean, Arugula & Avocado Tacos

Taco’s are a big favorite in my house, although, not so much for me.  After these babies- I will look forward to the occasional taco night, too!  Another perk, this is super easy for a weeknight meal.  Enjoy!


Kidney Bean, Arugula & Avocado Tacos

Serves: 3

6 hard shell whole wheat taco shells

1 can kidney beans, drained and rinsed (use dry beans if you have them)

2 tsp. extra virgin olive oil

1/4 large white onion, diced

1/4 tsp. chili powder

1/4 tsp. cayenne pepper


1/2 avocado, pitted and diced

4 oz 50% light pepper jack cheese (I used Cabot)

2 medium plum tomatoes, diced

1/2 cup medium salsa

1/2 cup plain Greek yogurt

2 large handfuls fresh arugula, washed and chopped


  1. Heat olive oil in a medium non-stick skillet.  Saute onion for 5 minutes or until almost translucent.  Add beans, chili powder and cayenne.  Heat until beans are warmed through, about 5 minutes more.
  2. Remove from heat and divide between 6 tortilla shells.  Divide toppings evenly among 6 tortillas in this recommended order: pepper jack cheese, salsa, tomatoes, Greek yogurt, avocado, arugula.

Nutrition Facts (per 2 taco serving): 440 calories, 48g carbohydrate (22g fiber!!), 27g protein!!, 19g fat (10g unsaturated)


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