Vegetarian Tacos
Summary
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.
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- Prep time
- 15 min
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- Servings
- 4 Servings
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- Serving size
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2 tacos
Ingredients
Ingredients
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no-salt-added kidney beans (rinsed and drained)
- 1 cup
- 1 cup
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frozen corn (thawed)
- 1/2 cup
- 1/2 cup
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roma tomato (diced)
- 1
- 1
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avocado (diced)
- 1
- 1
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chopped fresh cilantro
- 2 tbsp
- 2 tbsp
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lemon juice
- 1 tbsp
- 1 tbsp
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chili powder
- 1/2 tsp
- 1/2 tsp
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6-inch corn tortillas
- 8
- 8
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shredded romaine lettuce
- 1/2 cup
- 1/2 cup
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reduced-fat shredded cheddar or Mexican-style cheese
- 1/2 cup
- 1/2 cup
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salsa
- 1/2 cup
- 1/2 cup
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chopped green onions
- 1/4 cup
- 1/4 cup
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-
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Directions
Directions
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In a small bowl, gently stir together the beans, corn, tomato, avocado, cilantro, lemon juice, and chili powder.
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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.