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Categories: Mains, Vegetarian

Vegetable Tacos

Fresh vegetables join black beans to make great, light-tasting tacos. Best of all, these tacos are easy to make. Once the vegetables are chopped, there isn't much to do but make a simple tomatillo dressing by pureeing canned tomatillos in ... Read more

Total time: 20 minutes | Makes 8 tacos


  • 1 (12-ounce) can whole tomatillos
  • 1 clove garlic, minced
  • 1 green onion, chopped
  • 1/2 teaspoon salt
  • 1/2 cup low-fat sour cream

Step 1Puree tomatillos with liquid, garlic, green onion and salt in food processor or blender. Mix with sour cream in bowl until blended. Makes 2 cups.


  • 1 ear corn
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/2 cup sliced celery
  • 1 tomato, diced
  • 1/2 cup minced red onion
  • 1/4 cup chopped cilantro
  • 1 serrano pepper, minced
  • 1/4 teaspoon salt
  • 1 tablespoon lime juice
  • 8 warm corn tortillas

Step 1Cut corn kernels from cob into large bowl. Stir in black beans, celery, tomato, red onion, cilantro, pepper, salt and lime juice.

Step 2To serve, spoon mixed vegetables into warm corn tortillas and top with tomatillo-sour cream dressing.

Each taco with 1 tablespoon dressing:
113 calories; 320 mg sodium; 1 mg cholesterol; 1 gram fat; 23 grams carbohydrates; 5 grams protein; 5 grams fiber.
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