Trevor's Kitchen

Veggie Tacos

About the Recipe

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

Servings: 4

Nutritional Info

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

Getting it done:

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.

Ingredients:

Getting it done:

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.