Filled with vegetables, chiles and black beans, these vibrant veggie tacos are a delicious and nutritious option for any day of the week.
Veggie Tacos
Filled with vegetables, chiles and black beans, these vibrant veggie tacos are a delicious and nutritious option for any day of the week.
Ingredients
- 2 tablespoons canola oil
- 3 cups shredded cabbage
- 1 medium sweet red pepper julienned
- 1 medium onion halved and sliced
- 2 teaspoons sugar
- 15 ounces black beans rinsed and drained
- 1 cup salsa
- 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
Instructions
- 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, chiles, 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.
