Fresh vegetables join black beans to make great, light-tasting tacos. Best of all, these tacos are easy to make.
Once the vegetables are chopped, there isn’t much to do but make a simple tomatillo dressing by pureeing canned tomatillos in the blender. The addition of some low-fat sour cream makes this dressing seem rich--but it’s nowhere near as fattening as the usual generous garnish of sour cream.
Serve these tacos with chilled wedges of honeydew melon and you have a good, simple dinner.