Multi-colored bell peppers, corn, and black bean stuffed tacos

Multi-colored bell peppers, corn, and black bean stuffed tacos Recipe

By silpa
Published: December 23, 2011

• Yield: 4 Servings
• Prep: 15 mins
• Cook: 10 mins
• Ready In: 25 mins

Inspired by fresh bell peppers and corn that needed to be used, we  were looking to make something quick and healthy that was …

Ingredients

• 1 red bell pepper
• 1 green bell pepper
• 1 orange bell pepper
• 1 teaspoon olive oil
• 1 teaspoon cumin powder
• salt to taste
• 1/2 teaspoon pepper
• 1 teaspoon crushed red pepper
• 4 oz tomato juice or salsa
• 8 oz corn frozen or canned
• 3 teaspoon cilantro chopped
• 6 taco shells
• 1/4 teaspoon cinnamon
• 1 can black beans
• 2 tablespoons cheddar cheese
• 3 tablespoons non-fat yogurt optional
• 3 tablespoons sour cream optional

Instructions

1. Remove the seeds and chop the bell peppers into long slices (about 1/4″ wide and 1″ to 1.5″ long)
2. Saute with olive oil, cumin, salt, pepper and crushed red-pepper
3. Add tomato juice (we actually used V8, but tomato puree with hot water can also work) and bring it to a light boil
4. In a separate pan, roast the corn with the black beans, cilantro, and a pinch of salt and pepper, until the corn starts to brown
   
5. On the side, put the tacos in the oven at 375 degrees for 5 minutes
6. Assemble the tacos by stuffing them with the bell peppers and then with the corn and black beans mixture in layers
7. Serve (optionally with a dollop of non-fat yogurt or sour cream)

• Cuisine: Mexican
• Course: Entrée
• Skill Level: Beginner