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.
-
- Prep time
- 15 min
-
- Servings
- 4 Servings
-
- Serving size
-
2 tacos
Ingredients
Ingredients
- no-salt-added kidney beans (rinsed and drained)
- 1 cup
- 1 cup
- frozen corn (thawed)
- 1/2 cup
- 1/2 cup
- roma tomato (diced)
- 1
- 1
- avocado (diced)
- 1
- 1
- chopped fresh cilantro
- 2 tbsp
- 2 tbsp
- lemon juice
- 1 tbsp
- 1 tbsp
- chili powder
- 1/2 tsp
- 1/2 tsp
- 6-inch corn tortillas
- 8
- 8
- shredded romaine lettuce
- 1/2 cup
- 1/2 cup
- reduced-fat shredded cheddar or Mexican-style cheese
- 1/2 cup
- 1/2 cup
- salsa
- 1/2 cup
- 1/2 cup
- chopped green onions
- 1/4 cup
- 1/4 cup
Recommended for You
-
Black Bean, Mango and Chicken Quesadillas with Salad
15 min20 min4 -
Chicken and Black Bean Burritos
15 min4 -
Plant-Based "Steak" Fajitas
10 min8 min2
Directions
Directions
-
In a small bowl, gently stir together the beans, corn, tomato, avocado, cilantro, lemon juice, and chili powder.
-
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.