Vegetarian Tacos
posted by 8 years ago


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


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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