Crispy Vegetarian Tacos Recipes

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CRISPY VEGETARIAN TACOS



Crispy Vegetarian Tacos image

Make next Monday the most delicious meat-free Monday ever with these Crispy Vegetarian Tacos. Explore the recipe to learn more about these tasty tacos.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 6 servings, 2 tacos each

Number Of Ingredients 10

1 Tbsp. oil
1 Tbsp. KRAFT Zesty Italian Dressing
1/2 cup chopped onions
1-1/2 cups frozen whole kernel corn
1 can (15 oz.) black beans, rinsed
12 TACO BELL® Crunchy Taco Shells, warmed
2 cups shredded iceberg lettuce
1 tomato, seeded, finely chopped
2 green onions, chopped
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat oil and dressing in large skillet on medium-high heat. Add onions; cook and stir 5 min. or until lightly browned. Add corn; cook 2 min., stirring occasionally. Stir in beans; cook and stir 1 to 2 min. or until mixture is heated through.
  • Fill taco shells with lettuce, bean mixture and remaining ingredients.

Nutrition Facts : Calories 25, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CRISPY VEGETARIAN TACOS



Crispy Vegetarian Tacos image

Veggie tacos are great because you still get the satisfying crunch (or, if you prefer soft tacos, that's fine too) without all the saturated fat in ground beef. You can have seconds without feeling guilty! Everyone wins.

Provided by lawmama

Categories     Black Beans

Time 25m

Yield 12 tacos, 6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1/2 onion, diced
2 garlic cloves, minced
1 bell pepper, diced
1 tomatoes, diced
2 (15 ounce) cans refried black beans
1/2 cup salsa
1/4 cup cilantro, chopped (optional)
12 taco shells
8 ounces cheddar cheese, shredded
2 cups lettuce, chopped

Steps:

  • Preheat the oven to 350 degrees.
  • In a large skillet, heat the olive oil over medium-high heat.
  • Add the onions, garlic and peppers and cook, stirring occasionally, until they start to soften, about 10 minutes.
  • Meanwhile, combine the beans, salsa, and optional cilantro in a microwave safe bowl and heat for about 2 minutes or until heated through.
  • Add the tomatoes and sauté them for about 2 more minutes.
  • Stand the taco shells up in a large casserole dish.
  • Fill each taco shell with bean mixture, then veggie mixture, then cheese.
  • Place the tacos in the oven and heat until shells are hot and crispy and cheese is melted, about 5-7 minutes.
  • Take tacos out of the oven. Add sour cream and additional salsa, if desired.

Nutrition Facts : Calories 450.6, Fat 22.7, SaturatedFat 9.8, Cholesterol 51, Sodium 891.2, Carbohydrate 43.8, Fiber 10.7, Sugar 2.8, Protein 20.1

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