Servings: 6
Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients
Rainbow Slaw:
- 1 red pepper, thinly sliced
- 1 small cucumber, thinly sliced
- 2 carrots, thinly sliced
- ½ small head of red cabbage, thinly sliced
- ½ small head of green cabbage, thinly sliced
- ¼ cup chopped cilantro
Vinaigrette:
- ¼ cup olive or canola oil
- ¼ cup lime juice
- 2 tbsp. honey or maple syrup
- Salt and pepper
Chipotle Yogurt Sauce:
- Plain low-fat Greek yogurt (7 oz )
- Chipotle peppers in adobo sauce (or chipotle or other chili powder)
- Salt and pepper to taste
Black Beans:
- 1 can rinsed/drained black beans
- 1 onion
- 1 cup corn (fresh or frozen)
- 1 chipotle pepper in adobo sauce (or chipotle or other chili powder)
- Salt and pepper to taste
Instructions
- Slaw: Slice/julienne cabbage, red pepper, cucumber and carrot. Toss with lime vinaigrette, salt and pepper to taste. Let stand 15-20 minutes while preparing other ingredients. (A mandolin, food processor or grater can be helpful. Pre-packaged slaw is a quick option.)
- Vinaigrette: Add lime juice and honey or syrup to a small bowl. Whisk in oil. Season with salt and pepper.
- Chipotle-yogurt sauce: Mix yogurt with 1 diced chipotle pepper in adobo sauce (or ¼ tsp chili powder), a pinch of salt and pepper.
- Beans: Sauté chopped onion in olive oil until soft. Add beans, corn and seasoning and heat.
- Tortillas: Warm tortillas briefly in oven or microwave and wrap to keep warm (or sauté briefly in a little canola oil to brown).
- Assemble: Add beans, slaw, sauce to a warm tortilla, and enjoy!
Nutrition (per serving)
Calories 85.8, Total Fat 0.6 g, Cholesterol 0.0 mg, Sodium 53.8 mg, Total Carbs 16.4 g, Dietary Fiber 4.6 g, Protein 4.9 g
**NOTE: Nutrition Information does not account for taco shell)
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