Vegetarian Bean Tacos Recipe

Vegetarian Bean Tacos Recipe
Vegetarian Bean Tacos Recipe photo by Taste of Home
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Vegetarian Bean Tacos Recipe

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I love Mexican food but was looking for a healthier option to share. My family devours these tasty tacos whenever I make them. —Amanda Petrucelli, Plymouth, Indiana
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 can (16 ounces) refried beans
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
  • 4 whole wheat tortillas (8 inches), warmed
  • Optional toppings: shredded lettuce, shredded cheddar cheese, cubed avocado, sour cream and salsa

Directions

In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender. Add garlic and seasonings; cook 1 minute longer. Stir in beans and tomatoes; heat through.
Serve bean mixture in tortillas with toppings as desired. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Vegetarian Bean Tacos in Healthy Cooking Annual Recipes Annual 2016, p189

Nutritional Facts

1 taco (calculated without optional toppings): 413 calories, 9g fat (1g saturated fat), 9mg cholesterol, 774mg sodium, 66g carbohydrate (8g sugars, 16g fiber), 17g protein.

  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 can (16 ounces) refried beans
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
  • 4 whole wheat tortillas (8 inches), warmed
  • Optional toppings: shredded lettuce, shredded cheddar cheese, cubed avocado, sour cream and salsa
  1. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender. Add garlic and seasonings; cook 1 minute longer. Stir in beans and tomatoes; heat through.
  2. Serve bean mixture in tortillas with toppings as desired. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Vegetarian Bean Tacos in Healthy Cooking Annual Recipes Annual 2016, p189

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