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Home > Southwestern tacos

Southwestern tacos

Recipe Information

Servings 4
Preparation Time 5 Minutes
Cook Time 15 Minutes
Total Time 20 Minutes
Difficulty Easy
Main Ingredient Black Beans
Category Beans & Legumes
Meal Lunch; Dinner
Type Main Dish
Cuisine Mexican
Cook Method Frying
Diet Heart Healthy; Low Fat; Low Carb; Low Cholesterol; High Fiber; Vegetarian; Vegan


  • 1 tablespoon olive oil 

  • 1 medium red onion, chopped

  • 1 cup yellow summer squash, diced

  • 1 cup green zucchini, diced

  • 3 large cloves garlic, minced

  • 4 medium tomatoes, seeded and chopped

  • 1 jalape�o chili, seeded and chopped

  • 1 cup fresh corn kernels (cut from about 2 ears of corn) or 1 cup frozen corn 

  • 1 cup canned pinto or black beans, rinsed and drained

  • 1/2 cup fresh cilantro, chopped

  • 8 corn tortillas 

  • 1/2 cup smoke-flavored salsa 



  • Heat the oil in a saucepan over medium heat. Cook the onion until soft, then add summer squash and zucchini and cook another 5 minutes. Stir in the garlic, tomatoes, jalape�o, corn kernels, and beans, cooking an additional 5 minutes.

  • Add the cilantro and remove from the heat. Heat a large frying pan over medium heat and add 1 tortilla, cooking 20 seconds each side. Repeat with the remaining tortillas.

  • To serve, divide the tortillas among the plates. Layer the vegetable mixture onto each tortilla and top with salsa. Serve immediately.


Nutrition (per serving)

  • Calories: 298 cal

  • Total fat: 6g

  • Saturated fat: 1g

  • Monounsaturated fat: 3g

  • Cholesterol: 0mg

  • Sodium: 195mg

  • Potassium: 809mg

  • Carbohydrate: 52g

  • Fiber: 9g

  • Protein: 9g

  • Calcium: 153mg