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Veggie Tacos

 Veggie Tacos
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.)
4 ServingsPrep/Total Time: 20 min.

Ingredients

  • 8 taco shells
  • 3 cups shredded cabbage
  • 1 cup sliced onion
  • 1 cup julienned sweet red pepper
  • 2 tablespoons canola oil
  • 2 teaspoons sugar
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup salsa
  • 1 can (4 ounces) chopped green chilies
  • 1 teaspoon chili powder
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 1/2 cup shredded cheddar cheese
  • 1 medium ripe avocado, peeled and sliced

Directions

  • Heat taco shells according to package directions. Meanwhile, in a
  • large skillet, saute the cabbage, onion and red pepper in oil for 5
  • minutes or until crisp-tender. Sprinkle with sugar.
  • Stir in the beans, salsa, chilies, chili powder, garlic and cumin.
  • Bring to a boil. Reduce heat; cover and simmer for 5 minutes or
  • until heated through. Spoon into taco shells. Garnish with cheese
  • and avocado. Yield: 4 servings.

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Veggie Tacos (continued)

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.