Rainbow Veggie Tacos
Rainbow Veggie Tacos
Ingredients
For the Rainbow Veggie Filling
- 2 tablespoons olive oil
- 1 red bell pepper, cored, seeded, and diced
- 1 yellow bell pepper, cored, seeded, and diced
- 1 orange bell pepper, cored, seeded, and diced
- 1/2 red onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned corn, drained
- 1 lime, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 8 small corn or flour tortillas
- 1 avocado, diced or sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup Greek yogurt or sour cream, optional
Instructions
- 1
Heat the olive oil in a large skillet or frying pan over medium heat. Add the diced red, yellow, and orange bell peppers and the diced red onion. Sauté for 8 to 10 minutes, or until the vegetables are tender-crisp.
⏱️ 10 min•🌡️ medium heat - 2
Stir in the garlic powder, cumin, and chili powder. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 3
Add the rinsed and drained black beans and drained corn to the skillet. Cook for another 3 to 5 minutes, stirring occasionally, until heated through.
⏱️ 5 min - 4
Remove the skillet from the heat. Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
⏱️ 2 min - 5
Warm the tortillas according to package directions. This can be done in a dry skillet over medium heat for 30 seconds per side, in the microwave for 15-30 seconds, or wrapped in foil in an oven preheated to 350°F for 5-7 minutes.
⏱️ 7 min•🌡️ 350°F - 6
To assemble the tacos, spoon the rainbow veggie filling into the warm tortillas. Top with diced or sliced avocado, chopped fresh cilantro, and a dollop of Greek yogurt or sour cream, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Rainbow Veggie Tacos
Ingredients
For the Rainbow Veggie Filling
- 2 tablespoons olive oil
- 1 red bell pepper, cored, seeded, and diced
- 1 yellow bell pepper, cored, seeded, and diced
- 1 orange bell pepper, cored, seeded, and diced
- 1/2 red onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned corn, drained
- 1 lime, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 8 small corn or flour tortillas
- 1 avocado, diced or sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup Greek yogurt or sour cream, optional
Instructions
- 1
Heat the olive oil in a large skillet or frying pan over medium heat. Add the diced red, yellow, and orange bell peppers and the diced red onion. Sauté for 8 to 10 minutes, or until the vegetables are tender-crisp.
⏱️ 10 min•🌡️ medium heat - 2
Stir in the garlic powder, cumin, and chili powder. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 3
Add the rinsed and drained black beans and drained corn to the skillet. Cook for another 3 to 5 minutes, stirring occasionally, until heated through.
⏱️ 5 min - 4
Remove the skillet from the heat. Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
⏱️ 2 min - 5
Warm the tortillas according to package directions. This can be done in a dry skillet over medium heat for 30 seconds per side, in the microwave for 15-30 seconds, or wrapped in foil in an oven preheated to 350°F for 5-7 minutes.
⏱️ 7 min•🌡️ 350°F - 6
To assemble the tacos, spoon the rainbow veggie filling into the warm tortillas. Top with diced or sliced avocado, chopped fresh cilantro, and a dollop of Greek yogurt or sour cream, if desired. Serve immediately.
⏱️ 5 min