Vegetarian Tacos

Vegetarian Tacos
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Diabetes & Heart Healthy Recipes. Recipe Credit: . Photo Credit: Mittera.
These tacos don’t require any cooking, which makes it easy for you to put together a quick and easy vegetarian meal and be on your way. The bean mixture is also delicious when topping a salad of mixed greens. Serve with Cubano Roasted Broccoli Florets Latin-inspired, veggie-packed meal. You can make these tacos vegan by simply leaving out the cheese.
  • Prep time
    15 min
  • Servings
    4 Servings
  • Serving size
    2 tacos
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    2 tacos
  • Amount per serving Calories 250

  • Total Fat 5g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 370mg
  • Total Carbohydrate 41g
    • Dietary Fiber 11g
    • Total Sugars 4g
    • Added Sugars 0g
  • Protein 13g
  • Potassium 670mg
  • Phosphorus 355mg

Choices/Exchanges: 2 Starch, 2 Nonstarchy vegetable, 1 Lean protein



  • no-salt-added kidney beans (rinsed and drained)
    1 cup
  • frozen corn (thawed)
    1/2 cup
  • roma tomato (diced)
  • avocado (diced)
  • chopped fresh cilantro
    2 tbsp
  • lemon juice
    1 tbsp
  • chili powder
    1/2 tsp
  • 6-inch corn tortillas
  • shredded romaine lettuce
    1/2 cup
  • reduced-fat shredded cheddar or Mexican-style cheese
    1/2 cup
  • salsa
    1/2 cup
  • chopped green onions
    1/4 cup


  1. In a small bowl, gently stir together the beans, corn, tomato, avocado, cilantro, lemon juice, and chili powder.

  2. Spoon 1/2 cup bean mixture down the center of each tortilla. Top with the romaine, cheddar, salsa, and green onions. Fold the sides of the tortillas over the filling.