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beef and bean tacosBeef and Bean Soft Tacos

My love affair for Mexican continues 🙂 I love adding legumes to meat dishes because it cuts the amount of meat (portion, portion, portion) and increases the fibre and vitamins from the beans. Plus, yum!

Serves 4

1 tbsp Cornstarch

1 tsp chili powder

½ tsp smoked paprika

½ tsp salt, plus more

¼ tsp cumin

¼ tsp pepper, plus more

¼ tsp oregano

453 g (one pound) extra lean ground beef

One small onion, diced

1 Cup sodium-reduced beef stock

540 ml can of black beans, rinsed

8 Small whole wheat tortilla wraps (warmed, see notes)

Mix the cornstarch, chili powder, paprika, salt, cumin, pepper and oregano together and set aside.

Heat a large skillet over high heat and when it’s hot add the beef, brown until cooked through; season with salt and pepper.

Drain the excess fat (even though it’s extra lean there will be excess fat; drain in the garbage or any empty can, not your drain!).

Return the meat to the pan, still on high heat and add the onion; season lightly with salt and pepper.

After a couple of minutes (the onion will be slightly softened and the meat will start to have some dark yummy crunchy pieces) add in the seasoning; mix well and let it cook for about 30 – 60 seconds to ‘wake up’ the spices.

Stir in the stock let the mixture cook until it’s thick (about a minute) and then drop the heat to low.

Add in the black beans and cook until warmed through, about 5 minutes.

Taste and adjust seasoning.

To serve, put some of the meat and bean mixture on a warmed shell and top with your favourite toppings; I top with grated old cheddar, tomatoes, salsa, green onion and fat free sour cream.

Serve immediately with salsa and fat free sour cream.

Notes:

  1. Go with regular Sweet Paprika if you don’t have any Smoked Paprika on hand.
  2. White wraps will work too (but I prefer whole wheat).
  3. To warm the tortillas, wrap tightly in wax paper and microwave on high for one minute.
  4. Toppings are all optional of course!

beef and bean soft tacos

 

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Beef and Bean Soft Tacos
Print Recipe
My love affair for Mexican continues J I love adding legumes to meat dishes because it cuts the amount of meat (portion, portion, portion) and increases the fibre and vitamins from the beans. Plus, yum!
Servings Prep Time
4 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 5 minutes
Cook Time
10 minutes
Beef and Bean Soft Tacos
Print Recipe
My love affair for Mexican continues J I love adding legumes to meat dishes because it cuts the amount of meat (portion, portion, portion) and increases the fibre and vitamins from the beans. Plus, yum!
Servings Prep Time
4 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 5 minutes
Cook Time
10 minutes
Ingredients
Servings:
Instructions
  1. Mix the cornstarch, chili powder, paprika, salt, cumin, pepper and oregano together and set aside.
  2. Heat a large skillet over high heat and when it’s hot add the beef, brown until cooked through; season with salt and pepper.
  3. Drain the excess fat (even though it’s extra lean there will be excess fat; drain in the garbage or any empty can, not your drain!).
  4. Return the meat to the pan, still on high heat and add the onion; season lightly with salt and pepper.
  5. After a couple of minutes (the onion will be slightly softened and the meat will start to have some dark yummy crunchy pieces) add in the seasoning; mix well and let it cook for about 30 – 60 seconds to ‘wake up’ the spices.
  6. Stir in the stock let the mixture cook until it’s thick (about a minute) and then drop the heat to low.
  7. Add in the black beans and cook until warmed through, about 5 minutes.
  8. Taste and adjust seasoning.
  9. To serve, put some of the meat and bean mixture on a warmed shell and top with your favourite toppings; I top with grated old cheddar, tomatoes, salsa, green onion and fat free sour cream.
  10. Serve immediately with salsa and fat free sour cream.
Recipe Notes
  1. Go with regular Sweet Paprika if you don’t have any Smoked Paprika on hand.
  2. White wraps will work too (but I prefer whole wheat).
  3. To warm the tortillas, wrap tightly in wax paper and microwave on high for one minute.
  4. Toppings are all optional of course!
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