Ingredients
1 medium onion, finely chopped1 medium green pepper, finely chopped1 small sweet red pepper, finely chopped1 can (15 ounces) black beans, rinsed and drained2 large tomatoes, seeded and chopped2 cups shredded cabbage1 cup fresh or frozen corn2 tablespoons reduced-sodium taco seasoning2 tablespoons lime juice2 garlic cloves, minced1 cup ready-to-serve brown rice8 taco shells, warmed1/2 cup shredded reduced-fat Mexican cheese blend1/2 cup reduced-fat sour cream
Preparation
In a lightly oiled large nonstick skillet, 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.
Spoon bean mixture into taco shells. Top with cheese and sour cream.
