Soft Vegetable Tacos Food
SOFT VEGETABLE TACOS
This easy vegetarian tacos feature corn and black beans. They're easy and fast, and the heat can be adjusted depending on the type of salsa you choose. -Leona Strait, Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the corn, zucchini and onion in oil until tender. , Stir in beans and salsa. Cook, uncovered, over medium heat for 3-4 minutes or until heated through, stirring occasionally. , Spoon a heaping 1/3 cupful onto half of each tortilla; top with sour cream and cheese. Fold tortilla over filling.
Nutrition Facts : Calories 524 calories, Fat 23g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 902mg sodium, Carbohydrate 59g carbohydrate (5g sugars, Fiber 6g fiber), Protein 21g protein.
BEEF SOFT TACOS
Make and share this Beef Soft Tacos recipe from Food.com.
Provided by John Clotfelter
Categories Cheese
Time 15m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- In a medium bowl combine the beef with the flour, salt, minced onion, paprika, chili powder, garlic powder and onion powder Use your hands to mix evenly.
- Heat skillet to med/low heat.
- Add beef mixture and water to the pan.
- Brown the beef, breaking it up as it cooks.
- Heat the tortillas in the microwave, wrapped in damp paper towels.
- Spread meat into tortillas, top with cheese, tomatoes, lettuce and sour cream.
VEGGIE TACOS
These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 tacos.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar. , Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes., Serve in taco shells. Top with cheese and avocado.
Nutrition Facts : Calories 430 calories, Fat 22g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 770mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 10g fiber), Protein 12g protein.
SOFT VEGETABLE TACOS
Provided by David Badal
Categories Bean Leafy Green Pepper Vegetable Sauté Vegetarian Quick & Easy Dinner Lunch Spinach Bell Pepper Jalapeño Hominy/Cornmeal/Masa Bon Appétit Houston Texas Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 13
Steps:
- Heat olive oil in heavy large saucepan over medium-high heat. Add onion, red bell pepper, garlic and chili. Sauté until vegetables soften, about 10 minutes. Add chili powder, cumin and oregano and sauté 2 minutes. Add Port and simmer until liquid reduces by half, about 10 minutes. Mix in beans and hominy and heat through. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm mixture over medium heat before continuing.) Add spinach and stir until wilted, about 2 minutes.
- Spoon 1/3 cup vegetable mixture onto each tortilla. Roll up tortilla to enclose filling and serve.
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