Barbecue Pinto Bean-Zucchini Tacos with Romaine, Pepper & Ranch Salad
- Time
- 20 min
- Serves
- 4
- Style
- Default
Ingredients
- 2 (15 oz) canspinto beans
- ¼ cupranch dressing
- 2 heartsromaine hearts
- 1 cupshredded cheese, Mexican blend
- 12small flour tortillas
- 2yellow bell peppers
- 2 mediumzucchini squash
- barbecue sauce
- black pepper
- extra virgin olive oil
- onion powder
- salt
Cookware
- can opener
- chef's knife
- colander
- cutting board
- measuring cups
- measuring spoons
- mixing bowls
- nonstick skillet
- stirring spoon
- tongs
Per serving
- Calories
- 698
- Protein
- 25g
- Carbs
- 94g
- Fat
- 26g
- Fiber
- 12g
- Sodium
- 1523mg
Method
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