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Veggie Bean Tacos Recipe

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Veggie Bean Tacos Recipe

Prep: 20 min. Cook: 20 min.

Yield: 6 Servings

20 20 40

Ingredients

2 cups fresh corn
2 tablespoons canola oil, divided
4 medium tomatoes, seeded and chopped
3 small zucchini, chopped
1 large red onion, chopped
3 garlic cloves, minced
1 cup black beans, rinsed and drained
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
12 corn tortillas (6 inches), warmed
3/4 cup shredded Monterey Jack cheese
1/4 cup salsa verde
1 medium ripe avocado, peeled and thinly sliced
Reduced-fat sour cream, optional

Directions

In a large skillet, saute corn in 1 tablespoon oil until lightly browned. Remove and keep warm. In the same skillet, saute tomatoes, zucchini and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, oregano, salt, pepper and corn; heat through.
Divide filling among tortillas. Top with cheese, salsa, avocado and sour cream if desired. Yield: 6 servings.

Nutritional Facts 2 tacos (calculated without sour cream) equals 378 calories, 16 g fat (4 g saturated fat), 13 mg cholesterol, 517 mg sodium, 52 g carbohydrate, 10 g fiber, 13 g protein.

Originally published as Veggie Bean Tacos in Healthy Cooking August/September 2011, p52

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio

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Reviews for Veggie Bean Tacos (1)

Veggie Bean Tacos

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Reviewed on Dec. 13, 2011 by Marcia63

This is a very easy and tasty recipe. I liked it better than I thought it would..the blend of ingredients was very good. Spiced it up with Red pepper flakes and other spices.