Description

Serve these tasty vegetarian tacos on meatless Mondays and have a super quick and easy dinner. Fill soft or crunchy tacos with sauteed cabbage, sweet red peppers and black bean, and top with Cheddar cheese and sliced avocados with a dollop of sour cream.

Ingredients

• 2 T. canola oil
• 3 c. shredded cabbage
• 1 medium sweet red pepper, julienned
• 1 medium onion, halved and sliced
• 2 t. sugar
• 15 oz. can black beans, rinsed and drained
• 1 c. salsa
• 4 oz. can chopped green chilies
• 1 t. minced garlic
• 1 t. chili powder
• 1/4 t. ground cumin
• 8 taco shells, warmed (your favorite)
• 1/2 c. shredded Cheddar cheese
• 1 medium ripe avocado, peeled and sliced
• sour cream, optional

Steps

1. In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes; sprinkle with sugar.
2. Stir in beans, salsa, chilies, garlic, chili powder and cumin; bring to a boil; reduce heat; simmer, covered, until flavors are blended, about 5 minutes.
3. Serve in warm taco shells, topped with Cheddar cheese and avocado slices.