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Veggie Tacos

Veggie Tacos

Lily Coleman
Filled with vegetables, chiles and black beans, these vibrant veggie tacos are a delicious and nutritious option for any day of the week.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dishes, Vegetarian
Cuisine Mexican
Servings 4
Calories 430 kcal

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.