Let’s taco’bout these vegetarian tacos… they are amazing! My household is not vegetarian (Carter definitely eats meat) but we are 90% meatless most of the time. Leaving the meat off your plate allows for more room for bright, nutrient filled foods such as vegetables, beans, and whole grains that do so much more than just provide protein, AND they’re delicious! These tacos prove just that and are filled with not only protein, but also fiber, healthy fats, and antioxidants.
Recipe for Vegetarian Sautéed Veggie Black Bean Tacos with Slaw
Makes 2-6 tacos* in about 30 minutes!
- 1 Cup Shredded Purple Cabbage
- 1 Tbsp. Rice Wine Vinegar (Make sure it is not seasoned or has any sugar added)
- ½ Tbsp. Honey
- Pinch of Salt
- 1 Can of Black Beans, rinsed and drained
- ½ Tsp. Ground Cumin
- ½ Tsp. Chili Powder
- ½ Cup Mushrooms, sliced
- ½ Cup Onion, sliced
- ½ Red Bell Pepper, sliced thin
- 2 Garlic cloves, minced
- 1 Tbsp. Olive Oil, divided
- 2-6 whole wheat tortillas or corn tortillas (the smaller ones will make more, the larger ones will make less)
*I used 8″ whole wheat tortillas, one each for the two of us and loaded them up and still had enough leftovers for one more.
Toppings (all optional but who doesn’t love a topping?!)
- Cheese shredded or crumbled (feta, cheddar, pepper jack)
- ½ Avocado
- Radish, thinly sliced
- Greek Yogurt/Sour Cream
Make the slaw first by combining the honey, vinegar, and salt and stir until honey dissolves. Stir in cabbage until well coated. Place in fridge and stir a few more times while cooking the beans and veggies.
In a sauté pan, heat 1/2 tbsp. of olive over medium heat. Add onions, peppers, and mushrooms. Sauté for 15 minutes, stirring occassionally, until tender with a light brown carmelization. Add 1/2 of the minced garlic and stir for 2 minutes longer.
Meanwhile, mix beans, cumin and chili powder in a small bowl. Using the back of a fork, mush up the beans slightly. (See picture below) Heat 1/2 tbsp of olive oil in a small sauté pan over medium low heat and add remaining garlic. Let garlic sauté for a minute being careful not to burn and then add the bean mixture. Add a tbsp of water to the beans and stir with a spatula until beans are hot.. Season with salt and pepper to taste.
Load up the tortillas with beans, then veggies, then slaw and top with the toppings of your choice. Enjoy!
I served with roasted sweet potato wedges tossed in olive oil, salt, and pepper at 425 degrees for 40 minutes.
Nutritional Information (this includes all toppings): 330 Calories, 40 g Carbohydrates, 15g Protein, 14g Fat, 11g Fiber
Nutritional Information with side of Sweet Potatoes: 505 Calories, 65 g Carbohydrates, 16g Protein, 19g Fat, 15g Fiber