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Veggie Tacos

Who said tacos should always have meat? These veggie tacos skip the animal protein, making them a vibrant and flavorful option for a quick weeknight meal or a fun weekend gathering. Our veggie taco recipe features crisp-tender vegetables like cabbage, red bell pepper and onion mixed with black beans and green chiles. The rich, slightly spicy, nutritious bean mixture fills crisp taco shells (or tortillas), which you can top with your favorite taco accompaniments like lettuce, cheese and salsa.

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

Direction :

    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.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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