Vegetable Tacos With Chipotle Sour Cream And Smoky Black Beans Recipes

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

Veggie Tacos image

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.

Ingredients

2 tablespoons canola oil
3 cups shredded cabbage
1 medium sweet red pepper, julienned
1 medium onion, halved and sliced
2 teaspoons sugar
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
1 can (4 ounces) chopped green chiles
1 teaspoon minced garlic
1 teaspoon chili powder
1/4 teaspoon ground cumin
8 taco shells, warmed
1/2 cup shredded cheddar cheese
1 medium ripe avocado, peeled and sliced

SPICY BLACK BEAN TACOS

These vegetarian bean tacos, lightly spiced with cumin and smoked paprika, are topped with fresh guacamole and a pomegranate salsa.

Provided by Jennifer Joyce

Categories Dinner, Main course, Supper

Time 25m

Number Of Ingredients 19

Spicy black bean tacos image

Steps:

In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly - you want it chunky, not smooth. Squeeze in the lime juice and set aside.
Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.

Nutrition Facts : Calories 640 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 12 grams sugar, Fiber 18 grams fiber, Protein 21 grams protein, Sodium 2.7 milligram of sodium

Ingredients

1 tbsp vegetable oil
3 garlic cloves, chopped
3 x 400g cans black beans, drained and rinsed
3 tbsp cider vinegar
1 ½ tbsp honey
1 ½ tbsp smoked paprika
1 ½ tbsp ground cumin
1 small garlic clove
2 tbsp roughly chopped coriander
1 green chilli, sliced
2 avocados, halved and stoned
juice 1 lime
110g pack pomegranate seeds
1 green chilli, finely diced
1small white onion, finely diced
small handful fresh coriander, chopped
8-12 corn or flour tortillas
chipotle or other hot sauce
soured cream or coconut yogurt

SMOKY PORK & BLACK BEAN TACOS

Mexican pork chilli with a smoky barbecued flavour, served in crispy tortilla shells with ripe avocado

Provided by Cassie Best

Categories Dinner, Main course

Time 25m

Number Of Ingredients 12

Smoky pork & black bean tacos image

Steps:

Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.

Nutrition Facts : Calories 592 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium

Ingredients

2 tsp vegetable oil
½ red onion, chopped
2 tsp each smoked paprika and ground cumin
500g pack lean pork mince
300ml passata
5 tbsp barbecue sauce
400g can black bean, drained
small bunch coriander, chopped
8 taco shells
1 ripe avocado, peeled and sliced
½ iceberg lettuce, finely shredded
soured cream, to serve (optional)

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Vegetable Tacos With Chipotle Sour Cream And Smoky Black Beans Recipes

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

SPICY BLACK BEAN TACOS

These vegetarian bean tacos, lightly spiced with cumin and smoked paprika, are topped with fresh guacamole and a pomegranate salsa.

SMOKY PORK & BLACK BEAN TACOS

Mexican pork chilli with a smoky barbecued flavour, served in crispy tortilla shells with ripe avocado

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