Tasty California Tacos - Yoga Journal

Tasty California Tacos


The red bell pepper and onion add crunch.

  • SERVINGServings


California Taco Filling

  • 1 15 1/2-oz. can navy or Great Northern beans, undrained
  • 1/4 cup minced red bell pepper
  • 1/4 cup minced red onion
  • 1/2 cup low-fat grated Monterey Jack or mozzarella cheese
  • Salt and freshly ground black pepper to taste


  • 10 6- to 8-inch corn or flour tortillas

Toppings, Optional

  • Chopped avocado
  • Chopped tomato
  • Shredded lettuce
  • Mild salsa


  1. To make California Taco Filling: Put beans, red pepper and red onion into a saucepan, and cook over medium heat. Bring to a boil, reduce heat to low and cook, stirring often, for 8 to 10 minutes. Stir in cheese, and season to taste.
  2. To prepare Tortillas: Preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.
  3. To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.

Nutrition Information

  • Serving Size: Makes 10
  • Calories: 130
  • Carbohydrate Content: 22 g
  • Cholesterol Content: 5 mg
  • Fat Content: 2 g
  • Fiber Content: 4 g
  • Protein Content: 6 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 290 mg
  • Sugar Content: 1 g