Servings: 8 Calories: 149 Carb: 30g Protein: 6g Fat: 1g
3 bell peppers, sliced thin
1 large onion, sliced
3 portabello mushroom caps, cleaned, stems removed, sliced
1 cups corn (fresh or frozen. Frozen does not have to be thawed)
1 can black beans, rinsed and drained
¼ cup cilantro, chopped
3 Tbsp. taco seasoning*
Tortillas (corn, flour, whole wheat)
Non-stick cooking spray
Toppings of choice: tomatoes, dairy-free cheese, vegan sour cream, salsa, pico de gallo, lime juice, etc.
- In a large pan over medium-high heat sprayed with non-stick cooking spray, sautee garlic and onions for 3-5 minutes.
- Add bell peppers mushrooms and taco seasoning to pan. Sautee for about 6-8 minutes or until desired tenderness.
- Add corn, black beans and cilantro. Stir to combine, and heat for about 5 minutes.
- Serve on tortillas with cabbage and toppings of choice.
1 Tbsp. chili powder
1 1/2 tsp. cumin
1 tsp. oregano
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
1/4 tsp. cayenne pepper (omit to make less spicy)
Want help with plant based cooking techniques, ingredient substitutions or setting up your plant based pantry?
Buy our ebook Green Zone Plant Based Cooking Guide for only $4.99!
This post was written by GreenAdmin