VEGETARIAN TEXAS TACOS
Make and share this Vegetarian Texas Tacos recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 32m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- In a large skillet, heat the oil, over medium heat.
- Add in the onion and garlic; sauté, stirring frequently, for 5 minutes or until the onion is clear.
- Add in the cumin and chili powder; stir for about 1-2 minutes.
- Add the beans and salsa; mash with the back of a wooden spoon or a potato masher until the mixture is your preferred state of chunky or smooth.
- Season with salt and hot sauce to taste.
- Transfer bean mixture to a casserole dish.
- Top with 1/3 cup shredded cheese.
- Cook at 350°F for 15-20 minutes or until heated through and starts to brown.
- Remove from oven.
- I let everyone assemble their own tacos and set out the bean mixture, taco shells, and all the toppings out on the table.
- Here is how I make mine: I spoon the bean mixture into the taco shell, then add salsa, lettuce, avocado and cheese; then I squeeze a little lime over the top.
- Feel free to add as many or as few toppings as your shell will hold.
Nutrition Facts : Calories 243, Fat 8.6, SaturatedFat 2.7, Cholesterol 4, Sodium 220, Carbohydrate 33.6, Fiber 7.5, Sugar 1.1, Protein 9
VEGETARIAN TACOS
A vegetarian alternative to this Mexican favorite. My parents are a little leary of my non-meat dishes, but they love Mexican food. And this was a big hit. I was happy...
Provided by Kozmic Blues
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In large fry pan, heat oil over medium heat.
- Cook the onion, celery, red or green pepper, jalapeno, and garlic until softened.
- Add garbanzo beans, spices, and a couple tsp of salsa.
- Stir until heated through.
- I like to fit the taco shells in a baking pan, spoon in filling evenly into the shells and bake in a 300°F oven for 5 minutes or so.
- It helps the shells from falling apart when you take the first bite.
- Remove from oven and top with your favorite toppings.
Nutrition Facts : Calories 334.5, Fat 10.5, SaturatedFat 2.2, Sodium 589.7, Carbohydrate 51.7, Fiber 8.7, Sugar 3, Protein 9.4
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.
VEGGIE TACOS
Provided by Sheila Lukins
Categories Bean Tomato Vegetable Super Bowl Vegetarian Kid-Friendly Lunch Cheddar Eggplant Chickpea Healthy Sour Cream Simmer Parade Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 tacos
Number Of Ingredients 22
Steps:
- 1. Place the eggplant in a colander and sprinkle with the salt. Let stand for 1 hour. Pat dry with paper towels. Meanwhile, heat 4 tablespoons of the oil in a large skillet over medium heat. Add the eggplant and sauté until almost tender, adding more oil if necessary. Remove to a casserole.
- 2. Heat the remaining oil in the same skillet over low heat; wilt the onion, garlic and red pepper for 10 minutes, then add to the casserole. Place casserole over low heat and add the ingredients up through the parsley. Cook, uncovered, stirring frequently, for 30 minutes.
- 3. Stir in the kidney beans and chickpeas; cook for 15 minutes. The skin of the eggplant should be tender. Adjust seasonings.
- 4. Prepare the tacos: Place 1/4 cup of the cooked veggies in each taco shell. Top with some shredded lettuce and 1 tablespoon each of the onion and tomatoes. Dollop with sour cream and sprinkle with cheese. Serve immediately.
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