Home > Recipes > Soft Vegetable Tacos

Soft Vegetable Tacos Recipe

Photo by: Taste of Home

100% would make again

Read reviews (2)

Rate recipe

This easy vegetarian tacos from Leona Strait of Colorado Springs, Colorado feature corn and black beans. They're easy and fast, and the heat can be adjusted depending on the type of salsa you choose.

This recipe is:

Quick

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Soft Vegetable Tacos Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

4 Servings
Prep/Total Time: 25 min.

Ingredients

1-2/3 cups fresh or frozen corn, thawed
1 small zucchini, finely chopped
1 small onion, finely chopped
1 tablespoon vegetable oil
1 can (15 ounces) black beans, rinsed and drained
1/4 cup salsa
8 flour tortillas (6 inches), warmed
1/2 cup sour cream
1 cup (4 ounces) shredded cheddar cheese

Directions

In a large skillet, saute the corn, zucchini and onion in oil until tender.
Stir in beans and salsa. Cook, uncovered, over medium heat for 3-4 minutes or until heated through, stirring occasionally.
Spoon a heaping 1/3 cupful onto half of each tortilla; top with sour cream and cheese. Fold tortilla over filling; serve immediately. Yield: 4 servings.

Nutrition Facts: 2 tacos equals 524 calories, 23 g fat (10 g saturated fat), 50 mg cholesterol, 902 mg sodium, 59 g carbohydrate, 6 g fiber, 21 g protein.

Soft Vegetable Tacos published in Simple & Delicious May/June 2008, p29