Spinach, Caramelized Onion and Black Bean Tacos
A healthy alternative to taco meat that's just as tasty...give these vegtarian tacos a try from Chef Aarón Sánchez.
Ingredients
- 3 tbsp Vegetable oil
- 1 large yellow onion thinly sliced
- 2 tbsp Taco Seasoning Mix or 40% Less Sodium Taco Seasoning Mix
- ¼ cup water
- 1 can black beans drained, 15 oz.
- 2 garlic cloves minced
- 1 package fresh spinach leaves washed, 10 oz.
- ¼ tsp salt
- 1 can Diced Green Chiles 4 oz
- 8 Taco Shells or Fiesta Flats any variety
- crumbled feta cheese
- 1 bottle Taco Sauce 8 oz., any variety
Instructions
- In a large skillet, heat half (1½ tbsp) of the vegetable oil over medium heat. Add the sliced onion and cook, stirring occasionally, for 10 to 12 minutes, until the onions are a rich brown. While the onions cook, heat the beans in a small saucepan.
- Stir the taco seasoning mix and water into the onions, and cook for 1 to 2 minutes more to thicken. Spoon the onions into a serving bowl and set aside.
- In the same skillet, increase the heat to medium-high and add the remaining oil. Cook the garlic in the hot oil for 10 seconds, just until it's fragrant, then add the spinach leaves, a handful at a time, stirring and adding more as they wilt. Sprinkle with salt and diced green chiles and continue to cook until the spinach is tender, 3 to 4 more minutes.
- To serve, mound beans, spinach and onion in taco shells or Fiesta Flats(tm) and top with crumbled feta and taco sauce.
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