Black Bean and Corn Tacos

In trying to keep up with my sister's idea of one veggie meal a week, I made these tacos the other week.  They were very good and the recipe makes a large amount, so I was able to have tacos for lunch two other times that week.  I added salsa Verde which was the prefect compliment to the tacos.  This recipe comes from my favorite cooking magazine, Taste of Home Healthy Cooking.  The serving size is 2 tacos and they are 423 calories.  For this recipe you will need the following:
    
     1 medium red onion, finely chopped
     1 medium green pepper, finely chopped
     1 small red pepper, finely chopped
     1 can (15 oz) black beans, rinsed and drained
     2 large plum/roma tomatoes, chopped
     2 cups of shredded cabbage
     1 cup of fresh or frozen corn
     2 tbsp of reduced sodium taco seasoning
     2 tbsp of lime juice
     2 garlic gloves, minced
     1 cup of cooked brown rice (I used Minute
        Rice)
     8 taco shells, warmed
     1/2 cup of shredded reduced-fat Mexican
       cheese

In a large nonstick skillet coated with cooking spray, saute onion and peppers until crisp-tender.

Add beans, tomatoes, cabbage, corn, taco seasoning, lime juice, and garlic.  Cook and stir over medium heat for 8-10 minutes or until vegetables are tender.  Stir in the rice and heat through.  Spoon mixture into shells and sprinkle with cheese!