Veggie Tacos Recipe
Veggie Tacos Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 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

Directions

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.
Originally published as Vegetarian Tacos in Simple & Delicious September/October 2006, p23

Nutritional Facts

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

Popular Videos

  • 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
  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, chilies, 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. Yield: 4 servings.
Originally published as Vegetarian Tacos in Simple & Delicious September/October 2006, p23

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Reviews forVeggie Tacos

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katlaydee3 User ID: 3741999 154553
Reviewed Nov. 29, 2014

"Excellent! Very different for a meatless dinner."

MY REVIEW
Cwaz23 User ID: 6908223 76963
Reviewed Aug. 15, 2014

"Very tasty! Super quick and easy, too.

We had whole wheat tortillas, so just warmed them and made soft tacos. Nice crunchy-ish filling with the cabbage.
Will definitely make often!"

MY REVIEW
kirkman1971 User ID: 7096700 157772
Reviewed Jan. 21, 2013

"awesome"

MY REVIEW
totaljohnson User ID: 5349738 69110
Reviewed Aug. 16, 2010

"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."

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