- 2 tablespoons canola oil
- 3 cups shredded cabbage
- 1 medium sweet red pepper, julienned
- 1 medium onion, halved and sliced
- 2 teaspoons sugar
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup salsa
- 1 can (4 ounces) chopped green chilies
- 1 teaspoon minced garlic
- 1 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 8 taco shells, warmed
- 1/2 cup shredded cheddar cheese
- 1 medium ripe avocado, peeled and sliced
- In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar.
- Stir in beans, salsa, chilies, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes.
- Serve in taco shells. Top with cheese and avocado. Yield: 4 servings.
Reviews for Veggie Tacos
"Excellent! Very different for a meatless dinner."
"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."