Prep: 8 Mins Cook: 15 Mins

Spinach, Caramelized Onion and Black Bean Tacos

Ingredients

3 Tbsp. vegetable oil
1 large yellow onion, thinly sliced
2 Tbsp. ORTEGA Taco Seasoning Mix (or 40% Less Sodium Taco Seasoning Mix)
1/4 cup water
1 can (15 oz.) ORTEGA Black Beans, drained
2 garlic cloves, minced
1 (10 oz.) package fresh spinach leaves, washed
1/4 tsp. salt
1 can (4 oz.) ORTEGA Diced Green Chiles
8 ORTEGA Taco Shells (any variety) or ORTEGA Fiesta Flats
Crumbled feta cheese
1 bottle (8 oz.) ORTEGA Taco Sauce (any variety)

Directions

1. In a large skillet, heat half (1 1/2 Tbsp.) of the vegetable oil over medium heat. Add the sliced onion and cook, stirring occasionally, for 10 to 12 minutes, until the onions are a rich brown. While the onions cook, heat the beans in a small saucepan.
2. Stir the taco seasoning mix and water into the onions, and cook for 1 to 2 minutes more to thicken. Spoon the onions into a serving bowl and set aside.
3. In the same skillet, increase the heat to medium-high and add the remaining oil. Cook the garlic in the hot oil for 10 seconds, just until it's fragrant, then add the spinach leaves, a handful at a time, stirring and adding more as they wilt. Sprinkle with salt and diced green chiles and continue to cook until the spinach is tender, 3 to 4 more minutes.
4. To serve, mound beans, spinach and onion in taco shells or Fiesta Flats and top with crumbled feta and taco sauce.

Makes 4 servings.
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