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Recipe
Chili Bean Tacos Recipe
| Servings: 8 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 8 servings | |
| Calories 361 | |
| Calories from Fat 170 | 47% |
| Total Fat 18.98g | 24% |
| Saturated Fat 5.54g | 22% |
| Trans Fat 0.12g | |
| Cholesterol 41mg | 14% |
| Sodium 429mg | 18% |
| Potassium 908mg | 26% |
| Total Carbs 29.18g | 8% |
| Dietary Fiber 11.9g | 40% |
| Sugars 3.0g | 2% |
| Protein 19.63g | 31% |
Ingredients Convert Measures
- 2 Tbsp. Extra virgin olive oil
- 1 lb Pork sausage, crumbled
- 1 x Onion, minced
- 1 x Garlic clove, crushed
- 1/2 tsp Grnd cumin
- 1 tsp Warm chili pwdr
- 1 x Tomato, peeled, minced
- 3 Tbsp. Tomato paste
- 1/2 x Red bell pepper, seeded, diced
- 1 can Kidney beans, liquid removed (10z)
- Salt to taste
- 8 x Taco shells
- Lowfat sour cream
- Paprika
- Lettuce leaves
- Radish roses
Directions
- Preheat oven to 350'F. (175'C.). Heat oil in a saucepan. Add in sausage, onion, garlic, cumin and chili pwdr; fry gently 5 min, stirring to break up sausage. Add in tomato, tomato paste, bell pepper and kidney beans.
- Stir well and cook gently 15 min, stirring frequently to prevent mix sticking. Season with salt.
- Meanwhile, heat taco shells following package instructions. Fill warm taco shells with sausage mix. Top each taco with lowfat sour cream and sprinkle with paprika. Serve with lettuce leaves and radish roses.
- VARIATION: Substitute lean grnd beef for sausage, if you like.
