Veggie Bean Tacos Recipe
Recipe By Taste Of Home
In the summer when fresh corn and just-picked tomatoes are in season, authentic Mexican dishes like this leave you always wanting that next bite. My personal preference is to serve them with a slice of lime to squeeze over the avocado. Tonya Burkhard, Davis, Illinois.
4
23 Rating -
Rate
Vegdiet
40minstotal
20minsPrep
20minsCook
40m.total
20m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Veggie Bean Tacos Recipe
- 0.33 cup Fresh corn
- 0.33 tablespoon Canola oil, divided
- 0.67 Medium tomatoes, seeded and chopped
- 1/2 Small zucchini, chopped
- 0.17 Large red onion, chopped
- 1/2 Garlic cloves, minced
- 0.17 cup Black beans, rinsed and drained
- 0.17 teaspoon Minced fresh oregano or 1/4 dried oregano
- 0.08 teaspoon Salt
- 1/25 teaspoon Pepper
- 2 Corn tortillas , warmed
- 0.13 cup Shredded Monterey Jack Cheese
- 1/25 cup Salsa Verde
- 0.17 Medium ripe avocado, peeled and thinly sliced
- As required Reduced fat sour cream, optional
Nutrition
value
value
124
calories per serving
6 g Fat4 g Protein13 g Carbs10 g FiberOther
Current Totals
- Fat6g
- Protein4g
- Carbs13g
- Fiber10g
MacroNutrients
- Carbs13g
- Protein4g
- Fiber10g
Fats
- Fat6g
Vitamins & Minerals
- Calcium99mg
- Iron3mg
- Vitamin A1070mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B976mcg
- Vitamin B120mcg
- Vitamin C44mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium61mg
- Manganese1mg
- Phosphorus42mg
- Selenium2mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home