Taco Recipe | Vegetarian Tacos
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (18)

Taco Recipe | Vegetarian Tacos

NUTRITION · PER SERVING30M COOK
CAL 21%·PRO 25%
CARBS 47G45% OF CAL
5G FIBER39G OTHER4G TOTAL SUGAR
FAT 22G46% OF CAL
8G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegetarian tacos filled with refried beans, salsa, sour cream, and cheese in corn tortillas. Customizable with fresh textures and bold flavors.

mainmexicantacobeansgluten freevegetarian
View the full recipe on Dassana's Veg Recipes →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • ½ cup kidney beans (- 100 grams, you can also use pinto beans)
  • enough water (- for soaking)
  • 2 cups water
  • ¼ teaspoon salt
  • 1 tablespoon olive oil
  • ⅓ cup finely chopped onions (- 40 to 50 grams or 1 medium onion)
  • ½ teaspoon garlic (– finely chopped or 2 to 3 medium-sized peeled garlic cloves)
  • ¼ teaspoon black pepper powder ((ground black pepper))
  • ¼ teaspoon dried oregano
  • ½ to 1 teaspoon red chili powder (or cayenne pepper, add as per your taste buds)
  • 1 teaspoon cumin powder ((ground cumin))
  • salt (as per taste)
  • ½ to ⅔ cup water (or add as required)
  • 12 to 14 taco shells ((6 to 8 inches))
  • 1 bowl of Tomato Salsa
  • ½ cup sour cream
  • ⅓ cup cheddar cheese (- grated or shredded, add as required)
PREP
5M
SODIUM
735MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.