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Our Test Kitchen stuffed these yummy Vegetarian Tacos with a blend of sauteed cabbage, peppers and black beans so flavorful and filling you won’t even miss the meat! Let the kids top their own with avocado (aguacate), cheese (queso)—or a dollop of sour cream (crema agria). (And if they’re taking Spanish in school, you might even let the them print out a Spanish label for each garnish.)
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 438 calories, 23 g fat (6 g saturated fat), 15 mg cholesterol, 791 mg sodium, 44 g carbohydrate, 13 g fiber, 12 g protein.
Originally published as Vegetarian Tacos in Simple & Delicious September/October 2006, p23
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Reviewed on Aug. 16, 2010 by totaljohnson
I had no idea what to expect. We usually eat salad with taco hot sauce and some seasoning as "vegetarian tacos". These were far better and really much better than I ever imagined! Will definitely be making these again.
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