YOUR SOLIN GENERATED RECIPE
Lean Beef Tacos with Black Beans and Roasted Peppers
Sautéed lean beef and smoky roasted peppers tucked into warm corn tortillas, finished with a dollop of creamy Greek yogurt and zesty lime.
INGREDIENTS
6.5 ounces Lean Ground Beef (93/7)
1/2 cup Canned Black Beans, rinsed
3 Corn Tortillas
1/2 cup Sliced Red Bell Pepper
1/4 cup Non-fat Greek Yogurt
1/4 Avocado, sliced
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 400°F and toss the sliced bell peppers with olive oil on a parchment-lined baking sheet.
Roast the peppers for 15 minutes until they are tender and the edges are slightly charred.
While the peppers roast, brown the lean ground beef in a large skillet over medium-high heat until fully cooked.
Drain any excess fat from the skillet and stir in your favorite taco spices like cumin, chili powder, and garlic powder.
Add the rinsed black beans to the beef mixture and cook for 3 minutes until heated through.
Warm the corn tortillas in a dry skillet for 30 seconds per side until pliable.
Divide the beef and bean mixture evenly among the three tortillas and top with the roasted peppers.
Garnish each taco with a dollop of Greek yogurt and fresh avocado slices before serving.