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Soft Vegetable Tacos Recipe
Soft Vegetable Tacos Recipe photo by Taste of Home

Soft Vegetable Tacos Recipe

Read Reviews (9)
4.83 9
Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1-2/3 cups fresh or frozen corn, thawed
  • 1 small zucchini, finely chopped
  • 1 small onion, finely chopped
  • 1 tablespoon canola 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

Nutritional 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.

Directions

  1. In a large skillet, saute the corn, zucchini and onion in oil until tender.
  2. Stir in beans and salsa. Cook, uncovered, over medium heat for 3-4 minutes or until heated through, stirring occasionally.
  3. Spoon a heaping 1/3 cupful onto half of each tortilla; top with sour cream and cheese. Fold tortilla over filling. Yield: 4 servings.
Originally published as Soft Vegetable Tacos in Simple & Delicious May/June 2008, p29

Nutritional 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.

Reviews for Soft Vegetable Tacos(9)

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 18, 2011

Excellent taste and so easy to make. I add extra salsa and some chili powder because I like spicy. This recipe also keeps well in fridge and is easily warmed in microwave wrapped in a tortilla. Great to take for lunches.

MY REVIEW
Reviewed Aug. 3, 2011

Wonderful blend of flavors! And easy to make! I made a vegan, no-cholesterol version using Daiya cheddar cheese and Tofutti sour cream. I also added some lightly browned seitan, for extra protein and chewiness.

MY REVIEW
Reviewed Aug. 3, 2011

Wonderful blend of flavors! And easy to make, even for a weeknight! I made a vegan, no-cholesterol version using Daiya cheddar cheese and Tofutti sour cream. I also added some lightly browned seitan for some extra protein and chewiness.

MY REVIEW
Reviewed Jun. 14, 2011

Fast, easy, and healthy! I add a little low-sodium taco seasoning and pepper flakes to enhance the flavor. This recipe is one of our favorites!

MY REVIEW
Reviewed Mar. 20, 2011

Very good. I added a table spoon of taco seasoning. My husband used the left overs to put in his morning omellete

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