Black Bean And Corn Tacos

• 1 medium onion, finely chopped
• 1 medium green pepper, finely chopped
• 1 small sweet red pepper, finely chopped
• 1 can (15 ounces) black beans, rinsed and drained
• 2 large tomatoes, seeded and chopped
• 2 cups shredded cabbage
• 1 cup fresh or frozen corn
• 2 tablespoons reduced-sodium taco seasoning
• 2 tablespoons lime juice
• 2 garlic cloves, minced
• 1 cup ready-to-serve brown rice
• 8 taco shells, warmed
• 1/2 cup shredded reduced-fat Mexican cheese blend
• 1/2 cup reduced-fat sour cream

1. In a
2. coated with cooking spray, saute onion and peppers until crisp-tender. Add the beans, tomatoes, cabbage, corn, taco seasoning, lime juice and garlic. Cook and stir over medium heat until vegetables are tender, 8-10 minutes. Stir in rice; heat through.
3. Spoon bean mixture into taco shells. Top with cheese and sour cream.

onion, green pepper, sweet red pepper, black beans, tomatoes, cabbage, corn, taco, lime juice, garlic, readytoserve brown rice, taco, sour cream

Taken from www.tasteofhome.com/recipes/black-bean-and-corn-tacos/ (may not work)