Cocoa Bean Veggie Tacos
Matthew Kadey, MS, RD
Matthew Kadey, MS, RD
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327 Calories
55 g Carbs
16 g Protein
5 g Fat
Total Time
4 servings

With the stealth addition of cocoa and chipotle chili, this bean filling is so rich and smoky tasting that you won't miss the meat on taco night.


  • 2 tsp canola oil
  • 1 whole onion, finely diced
  • ½ tsp salt
  • 1 whole diced red bell pepper
  • 2 cup black beans, drained and rinsed
  • 2 whole tomato, finely diced
  • 1 whole plantain
  • 2 tsp chipotle chili peppers in adobo sauce
  • 2 tbsp cocoa powder, unsweetened
  • ½ tsp cumin
  • ¼ tsp, ground black pepper
  • ⅓ cup cilantro
  • 1 tbsp lime juice
  • 1½ cup nonfat plain Greek yogurt
  • 1 tsp lime zest
  • 8 corn tortilla

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  1. Heat oil in a skillet over medium heat. Add onion and salt and cook 5 minutes. Place bell pepper in pan and cook 2 minutes more.
  2. Add black beans, tomatoes, plantain, chipotle pepper, cocoa powder, cumin, and black pepper to the skillet and cook 2 minutes. Stir in cilantro and lime juice and remove from heat.
  3. Stir together yogurt and lime zest.
  4. To serve, top tortillas with bean mixture and dollops of yogurt.

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