Spicy Beef and Black Bean Soft Tacos with Cucumber, Tomato, and Lime Salsa
This is the printer-friendly version for an old recipe that has been updated and improved on the blog. I am posting this here in case anyone was a fan of the original recipe. Check out Ground Beef Tacos with Tomato-Avocado Salsa to see the new low-carb version.
(Makes 8 small tacos with six-inch tortilla shells; recipe created by Kalyn.)
1 lb. ground beef (10% fat or less)
1 tsp. olive oil (or slightly more, depending on your pan)
2-3 T Kalyn’s Taco Seasoning Mix (or use your favorite packaged taco seasoning)
1 can (15 oz.) black beans
3 mini-cucumbers, finely chopped (about 1 1/2 cups chopped cucumber)
1 cup finely chopped fresh tomatoes
1/2 cup finely chopped fresh cilantro (optional)
1/4 cup thinly sliced green onion
1 tsp. Green Tabasco Sauce
2 T fresh lime juice
3/4 – 1 cup grated lowfat cheese (I used mozzarella but this would also be good with Four Cheese Mexican Blend)
8 small whole wheat tortillas (six-inch size, or use the size you prefer)
Heat the oil in a heavy frying pan over medium heat, add the ground beef, crumbling apart with your fingers as you put it in the pan, sprinkle in 2 tablespoons of taco seasoning mix, and cook until the meat is well browned, about 5 minutes. (Use a metal turner to break the ground beef apart more as it cooks.)
While the meat cooks, put black beans into a colander placed in the sink, rinse with cold water until no more foam appears, and let beans drain. When beef is brown, add black beans and 1 cup of water, turn down heat to low, and let the mixture simmer until all the water has evaporated, about 10 minutes. (Taste the mixture and see if you want add more taco seasoning; I added one more tablespoon when I started simmering the meat.)
While the meat simmers, finely chop the cucumbers and tomatoes, chop cilantro (if using), and slice green onions. Put those ingredients in a medium-sized plastic bowl and stir in the Green Tabasco Sauce and lime juice to make the salsa.
When the meat is ready, get spray water bottle and two paper towels to use when heating the tortillas. Put one paper towel on a plate, spray with a little bit of water, put 4 tortillas on top of the towel, cover with second towel, and spray the top with a little more water. Put the plate in the microwave and cook 45 seconds to one minute, just until the tortillas feel hot to the touch. Remove tortillas from microwave and immediately fold each in half. (You can also wrap the tortillas in foil and heat in a toaster over for about 15 minutes if you don’t have a microwave.)
Fill one side of each tortilla with the beef and black bean mixture and sprinkle on some grated cheese; then spoon on a generous amount of the salsa mixture. Fold tortillas over to eat.
Other toppings that might be good on these tacos include extra hot sauce, light sour cream or fat-free Greek yogurt, guacamole or sliced avocado, or sliced black olives.