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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Our Test Kitchen stuffed these yummy Vegetarian Tacos with a blend of sauteed cabbage, peppers and black beans so flavorful and filling you wonât even miss the meat! Let the kids top their own with avocado (aguacate), cheese (queso)âor a dollop of sour cream (crema agria). (And if theyâre taking Spanish in school, you might even let the them print out a Spanish label for each garnish.) Ingredients:
8 taco shells |
3 cups shredded cabbage |
1 cup sliced onion |
1 cup julienned sweet red pepper |
2 tablespoons canola oil |
2 teaspoons sugar |
1 can (15 ounces) black beans, rinsed and drained |
1 cup salsa |
1 can (4 ounces) chopped green chilies |
1 teaspoon chili powder |
1 teaspoon minced garlic |
1/4 teaspoon ground cumin |
1/2 cup shredded cheddar cheese |
1 medium ripe avocado, peeled and sliced |
Directions:
1. Heat taco shells according to package directions. Meanwhile, in a large skillet, saute the cabbage, onion and red pepper in oil for 5 minutes or until crisp-tender. Sprinkle with sugar.
2. Stir in the beans, salsa, chilies, chili powder, garlic and cumin. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through. Spoon into taco shells. Garnish with cheese and avocado. Yield: 4 servings.
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