20 minutes Prep + Cook Time
Preheat the oven to 350 degrees. In a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally, until they start to brown, about 5 minutes.
When the onions begin to brown, add the tomatoes, corn kernels and green chilies and sauté them for about 2 more minutes (before adding the corn you may want to separate some of the beans and corn to leave them plain for picky eaters.) Add the beans, salsa and cilantro (optional) and stir until heated through.
Heat the taco shells on a baking sheet in the oven for about 5 minutes. (Set the timer because they burn easily.) Assemble the tacos at the table, starting with the bean mixture, then adding the cheese, lettuce, and extra salsa, if desired.
Scramble Flavor Booster: Use spicy salsa, the optional cilantro, and/or add 1 chopped jalapeño to the skillet with the onions.
Heating the taco shells makes a world of difference, giving them a great crunch.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (515g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 186 (19%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||28 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 6g|
|Cholesterol 23.1mg||7 %|
|Sodium 397.3mg||14 %|
|Potassium 847.3mg||22 %|
|Total Carbohydrate 174.3g||51 %|
|Dietary Fiber 25.2g||101 %|
|Sugars, other 149.2g|
|Protein 27.9g||40 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 958
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