Mexican tacos
Mexican tacos
528kcal Per person
38g Protein
36g Carbs
26g Fat
12g Fiber
Ingredients
- 2 tacos
- 1 leek
- ¾ cup kidney beans (139 g)
- 1 tablespoon olive oil (15 ml)
- 3 ounces 96% lean ground beef (84 g)
- 2 teaspoons ground cumin (4 g)
- 2 fluid ounces yogurt, nonfat (60 ml)
Preparing this recipe
- Preheat the oven to 360°F (180 °C).
- Warm the tacos for 5 minutes in the preheated oven.
- Slice the leek into thin rings. Drain the kidney beans in a colander and rinse them under cold water.
- Heat the oil in a skillet and cook the ground meat with half of the cumin powder and the leek for 8 minutes until done. Add the beans and warm everything thoroughly. Season with salt and pepper and if necessary, add a splash of water.
- Prepare a sauce from the yogurt, the remaining cumin powder and season with salt and pepper to taste.
- Fill the tacos with the meat mixture and serve with the sauce on the side.
