Take a Tex-Mex vacation with these vegetarian tacos. A simple but flavorful mixture of black beans, corn, fresh zucchini, and prepared enchilada sauce makes a delicious filling. The recipe is incredibly versatile, so feel free to get creative. Mushrooms are a tasty alternative to zucchini, and any type of bean can be substituted for the black beans. Learn the technique when you read more.
From Vegetarian Times magazine
Ingredients
Black Bean and Corn Filling
1 15-oz. can black beans, drained and rinsed
1 medium-sized zucchini, diced
1 cup frozen or fresh corn kernels
1/2 cup mild enchilada sauce
2 6- to 8-inch corn or flour tortillas
Toppings, Optional
Vegan sour cream or low-fat sour cream
Chopped scallions
Grated Monterey Jack cheese or vegan cheese
Shredded lettuce
Directions
- To make Black Bean and Corn Filling: put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.
- To prepare Tortillas: preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.
- To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.
Serves 12.
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Buti
Lanvin
Chloﾎ
I'm a new vegetarian and this sounds great! My family can continue having taco nights, even without the meat.
1yum! i might try this, but exchange the enchilada sauce for some of my own spices and sauce.
2I eat a variation of this 2-3 times a week. Sometimes in a burrito sometimes as tacos - but always a combination of veggies and either black or pinto beans.
3Ooh, there's dinner! I have all the ingredients in the kitchen and some home made salsa to go with it. I've made something similar to this before but I will try this type soon. Hope the husband likes it.
4My husband and I make a variation of this filling OFTEN. It is so easy. 1 can black beans (drained), 1 can corn or 1-1.5 cups frozen corn, 1.5 tbsp lime juice, and 2 tsp of a "southwest seasoning" (just one of those pre-mixed types). Then you can chop up whatever fresh veggie you have on hand- we like to use bell peppers and fresh tomato. Keep it in a big tupperware and you can use it for nacho toppings, burritos, rice bowls, chip dip... Yum, I wish I had some right now!
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