Poblano, Mushroom, and Black Bean Tacos - Slender Kitchen
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Poblano, Mushroom, and Black Bean Tacos

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261
Calories 
39g
Carbs 
9g
Fat 
11g
Protein 
7
Weight Watchers® SmartPoints™
(7 PointsPlus®)

Recipes Content

Recipe

Tacos normally come to mind when I need a quick and easy dinner and one of my favorite tacos to make are these poblano pepper, mushroom, and black bean tacos. The poblano peppers adds a nice and mellow heat that pairs perfectly with the earthy mushrooms and black beans. Served in warm corn tortillas with queso fresco (any cheese would work) and cilantro, it's a delicious vegetarian meal.

Prep Time

Poblano, Mushroom, and Black Bean Tacos

2
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 tbsp. vegetable oil
  • 3 cups portabella mushrooms, sliced into strips
  • 2 U poblano peppers, seeded and sliced into strips
  • 1/2 U red onion, sliced
  • 2 U garlic cloves, minced
  • 1 cup canned black beans, rinsed and drained
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1 tsp. oregano
  • 8 U corn tortillas
  • 1/2 cup queso fresco
  • 1/4 cup cilantro

Nutritional Facts

Serving Size: 
2 tacos
Amount Per Serving
Calories 261
Calories from Fat 81
% Daily Value *
Total Fat 9g
14%
Saturated Fat 3g
12%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 11mg
4%
Sodium 375mg
16%
Total Carbohydrate 39g
13%
Dietary Fiber 10g
41%
Sugars 3g
Protein 11g

Directions

  1. Heat the vegetable oil over medium heat. Add the poblano peppers, onion, mushrooms, and garlic. Cook for 7-10 minutes until vegetables are tender. Stir in the black beans, cumin, paprika, and oregano. Season with salt and pepper and cook for 1-2 minutes until beans are warmed through.
  2. Warm the tortillas. To serve, fill tortillas with mushroom mixture and top with queso fresco, cilantro, and your favorite salsa.
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