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
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
- 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.
- 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)