Bean And Vegetable Tacos
Vibrant bean and vegetable tacos bursting with fresh flavors, perfect for a quick, satisfying meal. Great for vegetarians and spice lovers alike.
Ingredients
- 6 whole wheat or corn tortillas ⓘ
- 2 1/2 cups seeded, diced tomatoes ⓘ
- 1/4 cup chopped green onions ⓘ
- 1/4 cup picante sauce
- 3 tablespoons chopped, fresh cilantro ⓘ
- 1 tablespoon oil ⓘ
- 1 1/2 cups chopped zucchini ⓘ
- 1/2 cup chopped onion ⓘ
- 1/2 cup chopped green pepper ⓘ
- 1 clove garlic, minced ⓘ
- 15 oz. can black beans, drained
- 1 cup shredded Cheddar cheese ⓘ
- cilantro sprigs ⓘ
Instructions
- Preheat oven to 375°F.
- Wrap tortillas in foil; bake for 8 to 10 minutes or until soft and heated through.
- In a skillet, heat 1 tablespoon of oil over medium heat.
- Add chopped onion, green pepper, and minced garlic; cook until vegetables are tender.
- Stir in chopped zucchini and cook for a few more minutes.
- Add drained black beans, diced tomatoes, picante sauce, and chopped cilantro; cook until heated through.
- Spoon the vegetable and bean mixture into warmed tortillas.
- Top with shredded Cheddar cheese and cilantro sprigs before serving.
Tips & Substitutions
For added flavor, consider using smoked paprika or cumin in the vegetable mixture. If you don't have black beans, pinto beans or chickpeas make great substitutes. Feel free to add any vegetables you have on hand, like bell peppers or corn. To enhance the dish, serve with a side of Picante Corn Muffins or a fresh salad.
Serving Suggestions
These bean and vegetable tacos are delicious on their own, but you can elevate the meal by serving with a side of Texican Squash or a refreshing guacamole. Consider a light salsa or a zesty lime wedge for extra flavor. Pair with a crisp salad or Mexican rice for a complete meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the tacos in a preheated oven at 350°F for about 10 minutes, or until warmed through. You can also microwave them, but they may become soft; use a paper towel to help absorb moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Bean And Vegetable Tacos contains roughly 1438 calories, with 33g protein, 112g carbohydrates, and 108g fat. It is an excellent source of dietary fiber (153% of the Daily Value), iron (69% of the Daily Value), and protein (67% of the Daily Value), and a good source of calcium. It also contributes 43g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these tacos ahead of time?
Yes, you can prepare the filling in advance and store it in the refrigerator for up to 2 days. Just warm it up before spooning it into the tortillas. For best results, warm the tortillas just before serving to maintain their softness.
What can I use instead of Cheddar cheese?
If you're looking for a dairy-free option, try using vegan cheese or nutritional yeast for a cheesy flavor. Alternatively, crumbled feta or queso fresco can add a different taste profile that complements the tacos well.
How can I make these tacos spicier?
To add some heat, incorporate diced jalapeños or a dash of hot sauce into the vegetable mixture. You can also use a spicier picante sauce or serve with a side of spicy salsa to kick up the flavor. Adjust the spice level to your preference!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).