Veggie Tacos

Name: Veggie Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 tacos.
Cuisine: North America, Mexican
Ingredients: 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 chiles; 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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 8 tacos.

These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream. —Taste of Home Test Kitchen

Ingredients

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 chiles
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

Directions

1. In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar.
2. Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes.
3. Serve in taco shells. Top with cheese and avocado.

Nutrition Facts

2 tacos: 430 calories, 22g fat (5g saturated fat), 14mg cholesterol, 770mg sodium, 47g carbohydrate (8g sugars, 10g fiber), 12g protein.

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