Summer Vegetable And Bean Tacos Recipes

VEGGIE BEAN TACOS

Steps:

• In a large skillet, saute corn in 1 tablespoon oil until lightly browned. Remove and keep warm. In the same skillet, saute tomatoes, zucchini and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, oregano, salt, pepper and corn; heat through., Divide filling among tortillas. Top with cheese, salsa, avocado and, if desired, sour cream.

VEGETARIAN BEAN TACOS

Steps:

• In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender. Add garlic and seasonings; cook 1 minute longer. Stir in beans and tomatoes; heat through., Serve bean mixture in tortillas with toppings as desired.

ROASTED VEGETABLE & BLACK BEAN TACOS

Steps:

• Combine roasted root vegetables, beans, oil, cumin, chili powder, coriander, salt and pepper in a saucepan. Cover and cook over medium-low heat until heated through, 6 to 8 minutes.
• Divide the mixture among the tortillas. Top with avocado. Serve with lime wedges. Garnish with cilantro and/or salsa, if desired.

SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA

Steps:

• Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.
• Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.
• Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.

TACOS WITH SUMMER SQUASH, TOMATOES AND BEANS

Steps:

• Heat olive oil in a large, heavy skillet over medium heat and add chopped onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add tomatoes. Cook, stirring often, until tomatoes cook down slightly, about 10 minutes (this could take more or less time, depending on the texture and juiciness of the tomatoes).
• Stir in summer squash, chile, and salt to taste. Cook, stirring, until squash is tender but not mushy, about 8 minutes. Stir in beans and cilantro and heat through. Taste and adjust seasonings.
• Heat tortillas and top with squash mixture and crumbled cheese. Serve with the salsa of your choice.

SUMMER VEGETABLE AND BEAN TACOS

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon olive oil over medium-high. Add onion and cook, stirring occasionally, until browned and soft, 6 minutes. Transfer to a plate and add 1 tablespoon oil to skillet. Add squash and bell peppers and cook until crisp-tender, 7 minutes. Return onion to skillet and add black beans and chili powder; stir to combine.
• Meanwhile, wrap tortillas in foil and heat in oven 8 minutes. Serve tortillas with bean mixture, sour cream, and salsa.

ROASTED VEGETABLE AND BLACK BEAN TACOS

Steps:

• Preheat the oven to 425 degrees F. Spray a large, rimmed baking sheet with nonstick spray.
• Add all of your vegetables to a large bowl and toss with the olive oil. Spread the veggies on the prepared baking sheet and sprinkle with salt and pepper. Roast 15 minutes, stir to re-distribute, roast another 15 minutes, stir again, and roast one more time for 15 minutes (45 minutes total). This step may be prepared ahead of schedule- just refrigerate your veggies until ready to make your tacos.
• In a medium skillet, heat the black beans and RoTel tomatoes over low heat. In a small bowl, combine the spices (cumin through pepper). Sprinkle the spices over the beans/Ro-Tel and stir to combine. Add the roasted veggies, stir to combine and continue to heat until the mixture is completely warm.
• In a small skillet, heat 1/2 inch or less of oil over medium-high. When you can flick a drop of water in the oil and get a sizzle, you're ready to fry your tortillas. Place one tortilla in the hot oil and use tongs to press it down so it cooks on both sides- you only need to cook it for about 20 to 30 seconds to soften it up. Remove the tortilla to a paper-towel-lined plate. Repeat with remaining tortillas, placing paper towels in between each cooked tortilla to absorb the oil.
• Assemble tacos: Place a scoop of the roasted veggie/black bean mixture into a tortilla and add desired fixings. Repeat with remaining ingredients. Leftovers are good for a couple of days!

VEGETARIAN BEAN AND LENTIL TACOS

Steps:

• Heat oil in a large pan over a medium heat.
• Add in the shredded carrots, zucchini, chopped onions and the garlic powder.
• Stir for a minute two before reducing the heat and letting them sweat for about 5 minutes, stirring occasionally.
• Add the lentils, mushrooms and fajitas seasoning and cooking, stirring often, over medium heat for another five minutes.
• Meanwhile, put the taco shells in the oven to cook through. The ones that I buy take about 5 minutes so this can be done while the lentils and mushrooms are cooking down.
• Stir the refried beans into the vegetable and lentil mixture until everything is combined and the beans are just warmed through.
• Spoon the lentil and bean mixture into the taco shells and top with shredded cheese.
• Add any of the other toppings you may enjoy and eat as you would a 'normal' taco.