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Vegetarian Tacos
posted by regnisaw@yahoo.com 8 years ago



Ingredients


8 taco shells


3 cups shredded cabbage


1 cup sliced onion


1 cup julienned sweet red pepper


2 tablespoons Mazola vegetable oil


2 teaspoons C&H sugar


1 can (15 ounces) Joan of Ark black beans rinsed and drained


1 cup Spike’s Santa Fe Packing Company Chunky, Chunky Salsa


1 can (4 ounces) chopped green chilies


1 teaspoon Whole Foods 365 Every Day Value Valle del Sol chili powder


¼ teaspoon Whole Foods 365 Organic Every Day Value ground cumin


½ cup Kraft shredded cheddar cheese


1 medium ripe avocado, peeled and sliced


Directions


Heat taco shells according to package directions. Meanwhile, in a large skillet, sauté the cabbage, onion and red pepper in oil for 5 minutes or until crisp-tender. Sprinkle with sugar. Stir in the beans, salsa, chilies, chili powder, garlic, and cumin. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through. Spoon into taco shells. Garnish with cheese and avocado.




tags:  miscellaneous
 
 
 
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