SOFT TACOS WITH MUSHROOMS AND CABBAGE
Two nutrient-dense vegetables combine forces in this delicious filling. Mushrooms are an excellent source of vitamins and many minerals, particularly selenium, copper, potassium, phosphorous, zinc, and manganese - and they contain a powerful antioxidant called L-ergothioneine. They're used medicinally throughout Asia for their immunity-boosting properties. They also contain more protein than most other vegetables, and their meaty texture makes them a perfect choice for vegetarians. Cabbage possesses phytochemicals like sulforaphane, which protects the body against cancer-causing free radicals, and indoles, which help metabolize estrogens. It's also an excellent source of vitamins K and C, and a very good source of dietary fiber, vitamin B6, folate, manganese and omega-3 fatty acids.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Heat a large, heavy skillet over medium-high heat and add the olive oil. When the oil is hot, add the mushrooms and sear, stirring often or tossing in the pan, until they are lightly colored and beginning to sweat, 3 to 5 minutes. Add the scallions and cook, stirring, for about 1 minute, until tender. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute.
- Season the mushrooms with salt and pepper and stir in the cabbage. Cook, stirring often, until the cabbage is tender, about 5 minutes. Add salt and pepper to taste and stir in the cilantro and .25 to .5 cup of the salsa (to taste).
- Heat the tortillas. Top with the mushroom/cabbage mixture, sprinkle with cheese if desired, and serve.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 5 grams, Fiber 10 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 929 milligrams, Sugar 10 grams
BLACK BEAN TACOS
Tangy black bean and salsa verde tacos take only minutes to make and are flavorful and delicious! Great vegetarian dish! Great by itself, but also wonderful with tomatoes, avocado, cheese, etc. Add any of your favorite taco toppings! Could also be served as a side dish with another meal.
Provided by Courtney LeClaire
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
- Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 43.9 g, Cholesterol 13.5 mg, Fat 20.5 g, Fiber 12.8 g, Protein 13 g, SaturatedFat 5.8 g, Sodium 778.1 mg, Sugar 4.4 g
BLACK BEAN SOFT TACOS
Spiced just right, These bean-based tacos have plenty of South-of-the-border appeal. Lynn Hamilton of Naperville, Illinois livens up her black bean filling with diced tomatoes, green chilies and a variety of seasonings, then garnishes each taco with a slice of avocado.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, tomatoes, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken. , Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling. Garnish with avocado.
Nutrition Facts : Calories 279 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 828mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 11g fiber), Protein 12g protein. Diabetic Exchanges
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
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
SOFT BLACK BEAN TACOS
These tacos are a beautiful way to serve black beans, which contain at least eight different flavonoids - phytonutrients with anti-oxidant properties. One caution, though: canned beans may contain high levels of sodium, which usually can be reduced by rinsing the beans in water. These black beans can't be rinsed, of course, and in fact will be reduced. Avoid the temptation to add salt to this recipe.
Provided by Martha Rose Shulman
Time 20m
Yield 8 tacos
Number Of Ingredients 7
Steps:
- Heat the canola oil in a large, heavy nonstick skillet over medium-high heat and add the chile powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 10 to15 minutes, until thick and fragrant. From time to time, as a crust develops on the bottom of the pan, stir the crust into the beans. If they seem too dry, add a little more water. Remove from the heat.
- Heat the tortillas, 2 or 3 at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, about 2 rounded tablespoons for each tortilla. Spoon on some salsa and sprinkle on the cheese. Fold the filled tortillas in half, and serve.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 5 grams, Fiber 10 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 2 grams, TransFat 0 grams
BLACK BEAN TACOS WITH CORN SALSA
Provided by Kerri Conan
Categories Bean Vegetarian Kid-Friendly Dinner Corn Legume Bell Pepper Healthy Vegan Tortillas Chile Pepper Self Small Plates
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Coat a baking sheet with cooking spray. In a food processor, chop garlic. Add beans, oats, cornmeal, chili powder, 3/4 teaspoon salt and 1/4 teaspoon black pepper; process, stopping once or twice to scrape down sides, until mixture is combined, 1 minute. Crumble bean mixture with hands, sprinkle on prepared sheet, and coat with cooking spray. Bake until firm and crisp on bottom, 10 to 15 minutes. Use a spoon to break up pieces, coat with cooking spray, and bake until crisp all over, 10 to 15 minutes. Stack tortillas and wrap in foil; warm in oven 5 minutes. In a bowl, combine corn, bell pepper, chile, scallions and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper; sprinkle with lime juice. Divide bean crumble among tortillas; top with corn salsa and cilantro.
BEAN & PINEAPPLE SOFT TACOS
The sweet and spicy filling in these delicious soft tacos is a refreshing change from basic ground beef or chicken. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Mash half of the beans; set aside. , In a large skillet, saute onion and red pepper in oil until tender. Add the pineapple, salsa, chilies, mashed beans and remaining beans; heat through. Stir in cilantro., Place 1/2 cup filling on one side of each tortilla. Add toppings of your choice; fold in half. Serve immediately.
Nutrition Facts : Calories 236 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 479mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
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