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.
SPICE-RUBBED CHICKEN AND VEGETABLE TACOS WITH CILANTRO SLAW AND CHIPOTLE CREAM
Spice-Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream
Provided by Jill Silverman Hough
Categories Chicken Quick & Easy High Fiber Lime Hot Pepper Zucchini Summer Grill/Barbecue Sour Cream Tortillas Bon Appétit
Yield 6 servings
Number Of Ingredients 15
Steps:
- Prepare barbecue (medium heat). Whisk sour cream and chipotle chiles in small bowl; season with salt. Whisk brown sugar and next 5 ingredients in another small bowl to blend for spice rub.
- Place zucchini and bell pepper on rimmed baking sheet. Drizzle with canola oil; toss to coat. Sprinkle spice rub over both sides of vegetables and chicken.
- Place chicken and vegetables on barbecue. Grill until vegetables are tender and browned in spots and chicken is cooked through, turning occasionally, about 5 minutes. Transfer to work surface; cut chicken crosswise into 1/2-inch-thick strips. Cut vegetables crosswise into 3/4-inch pieces. Place chicken and vegetables in large bowl; toss to blend.
- Place chicken and vegetables, chipotle cream, tortillas, slaw, and lime wedges on table. Allow guests to assemble their own soft tacos.
- *Chipotle chiles canned in a spicy tomato sauce, which is sometimes called adobo, are available at some supermarkets, at Latin markets, and at specialty foods stores.
- **Available at specialty foods stores and from tienda.com.
ROASTED-VEGETABLE TACOS
Fire up the oven! Oven-roasting fresh vegetables is easy, and they make an excellent filling for tacos.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
- Place mushrooms, onion, bell pepper and zucchini in single layer in pan. Spray with cooking spray. Sprinkle with salt and red pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
- Sprinkle cheese into taco shells. Top with vegetables and salsa. Sprinkle with cilantro.
Nutrition Facts : Calories 215, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2, Fiber 4 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg
MEATLESS TACOS WITH VEGETABLE PROTEIN CRUMBLES
Make and share this Meatless Tacos With Vegetable Protein Crumbles recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Warm meatless burger crumbles in sauté pan.
- Add water and taco seasoning and bring to a boil. Simmer and stir until desired consistency is reached.
- Heat taco shells (or tortillas) according to directions on package.
- Dice tomatoes, shred cheese and lettuce, all to desired amounts.
- Pour two ounces of protein crumbles into shell, and add desired toppings.
CHIPOTLE CHICKEN AND VEGETABLE TACOS
Chipotle chicken paired with frozen vegetables make these tacos a quick and easy dinner solution!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Cook vegetable medley as directed on box; pour into 2-quart saucepan. Stir in chipotle chile and adobo sauce. Stir in chicken. Cook over medium heat 1 to 2 minutes, stirring frequently, until hot.
- Spoon filling onto tortillas; fold in half over filling. Sprinkle cheese and cilantro over filling. Serve with lime wedges.
Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 2 g, TransFat 1 g
VEGETABLE TACOS WITH CHIPOTLE SOUR CREAM AND SMOKY BLACK BEANS
Steps:
- (1) Preheat oven to 425F. Toss together corn, 1 T oil, lime juice, 1 t salt, cumin, 1/4 t black pepper, bell peppers, and onion, then spread on a large baking sheet. Toss together remaining oil, paprika, 1/2 t salt, and black beans, then spread on a second large baking sheet. Roast vegetables and beans, tossing occasionally and rotating sheet trays halfway through, until beans are dried out and just crisp, 20-25 minutes, and vegetables are deep golden brown and softened, about 40 minutes. (2) Toss together cabbage, cilantro, vinegar, sugar, avocado, radishes, 3/4 t salt, and 1/4 t pepper; set aside. In a small bowl stir together sour cream, chipotle peppers, and adobo sauce, and 1/2 t salt. (3) Wrap tortillas in foil, and place in oven for a few minutes to warm. Scoop roasted vegetables onto tortillas, top with cabbage salad, sour cream, and beans.
VEGETABLE TACOS
This recipe is easy and delicious! It is a nutritious vegetarian alternative to traditional tacos.
Provided by KacieGallo
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 24m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil and chili powder in a large skillet over medium heat. Stir in scallion and garlic; cook for 1 minute. Add tomato and garbanzo beans; cook and stir until tomato begins to break down, about 5 minutes. Season mixture with hot sauce. Stir spinach into the skillet; cook until bright green and wilted, 3 to 5 minutes.
- Spoon tomato and spinach mixture over the tortilla wraps. Garnish with Mexican-style cheese and almonds. Squeeze fresh lime juice on top.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 52.9 g, Cholesterol 16.2 mg, Fat 11.7 g, Fiber 7 g, Protein 13.6 g, SaturatedFat 4.5 g, Sodium 653.2 mg, Sugar 1.5 g
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.
SPICE-RUBBED CHICKEN AND VEGETABLE TACOS WITH CHIPOTLE CREAM
Steps:
- Step #1 Prepare barbeque (medium heat). Whisk sour cream and chipotle chiles in small bowl, season with salt. Step #2 Whisk brown sugar and next 5 ingredients in another small bowl to blend for spice rub. Step #3 Place bell pepper on a rimmed baking sheet. Drizzle with canola oil, toss to coat. Sprinkle spice rub (from Step #2) over both sides of bell pepper, onion quarters and chicken. Step #4 Place chicken and vegetables on barbeque. Grill until vegetables are tender and browned in spots and chicken is cooked through, turning occasionally, about 5 minutes. Transfer to work surface and cut chicken lengthwise into ½ inch strips. Cut vegetables crosswise into ¾ inch pieces. Place chicken and vegetables into large bowl and toss to blend. Step #5 Place chicken and vegetable mixture, chipotle cream, tortillas and lime wedges on table. Each person can assemble their own taco with the ingredients. Suggest to use a spoon to place a small amount of chipotle cream as it is very flavorful. * Chipotle chiles are canned in a spicy tomato sauce - sometime called adobo. They are available at most supermarkets ** Use regular paprika if smoked hot is not available.
SUMMER VEGETABLE AND BEAN TACOS
This one-pot meal is quick, easy, and delicious.
Provided by Martha Stewart
Categories Lunch Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon olive oil over medium-high. Add onion and cook, stirring occasionally, until browned and soft, 6 minutes. Transfer to a plate and add 1 tablespoon oil to skillet. Add squash and bell peppers and cook until crisp-tender, 7 minutes. Return onion to skillet and add black beans and chili powder; stir to combine.
- Meanwhile, wrap tortillas in foil and heat in oven 8 minutes. Serve tortillas with bean mixture, sour cream, and salsa.
Nutrition Facts : Calories 478 g, Fat 14 g, Fiber 16 g, Protein 15 g, SaturatedFat 3 g
VEGETABLE TURKEY TACOS
Lighter version of my favorite food. Great to sneak in vegetables for the picky eaters. Made also with ground turkey. I found this on the Jennie-O Turkey web site.
Provided by Asha1126
Categories One Dish Meal
Time 35m
Yield 2 tacos, 4 serving(s)
Number Of Ingredients 12
Steps:
- Warm taco shells according to package directions.
- In a large skillet over medium-high heat, heat oil until hot. Crumble in turkey and add onion. Cook and stir until turkey is no longer pink and onion is tender, about 5-6 minutes, and drain.
- Stir in vegetables, tomatoes, cumin, garlic salt and oregano. Cook and stir until vegetables are tender and mixture is hot for about 10 minutes.
- Spoon mixture into warm taco shells. Garnish with cheddar cheese, cilantro, and sour cream if desired.
Nutrition Facts : Calories 344.8, Fat 19, SaturatedFat 3.9, Cholesterol 89.7, Sodium 490, Carbohydrate 21.5, Fiber 2.4, Sugar 1, Protein 22.5
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