When I think of Mexican food, a few words come to mind: greasy, fat, oil, salty, and fried.
It’s easy to classify Mexican food as unhealthy because of the way it is often prepared, but not all Mexican food has to be bad for your waistline.
I’ve swapped the oil and salt for healthier alternatives such as:
Oil: low sodium vegetable broth
Salt: No-Salt added seasonings & beans
Fried taco shells: soft whole corn tortillas
Question: Have you even seen how much sodium is in a can of black beans?
There is up to 550mg of sodium per serving in some brands. Even labels that read “low-sodium” can be completely misleading, adding up to 400mg of sodium per serving! Make sure to take an extra 30 seconds to read the nutrition labels and pay close attention to the sodium content and servings!
Black Bean Fajita Tacos
– 2 whole corn soft taco sized tortillas
– 1 cup green bell pepper
– 1 cup onion
– 1/2 cup no salt added black beans (I use 365 Organic)
– 1/4 cup low sodium vegetable broth (I use Pacific)
– 1/4 Hass avocado
– 1/4 small jalapeño
– lime juice – to taste
– garlic powder – to taste
– Mrs. Dash Fiesta Lime seasoning (no-salt added) – to taste
Pour the vegetable broth in a pan over medium-high heat. Chop bell pepper and onion into long strips and add to the pan. Sprinkle with garlic powder and Fiesta Lime seasoning. While the vegetables are cooking, cut the avocado and remove 1/4 of the “meat.” Finely chop the jalapeño and combine with 1/4 avocado in a small bowl. Add lime juice and mix until desired taste is reached. Set the guacamole aside. Place the beans in a microwave safe bowl. Cover and heat in the microwave for 2 minutes. Stir the vegetables until broth has been absorbed and veggies are tender. Heat the corn tortillas in a microwave for 20 seconds. Transfer the warm tortillas to a plate and then add the vegetables, beans, and top with fresh guacamole.