Loaded Veggie Tacos

IMG_2813Being from Texas, I don’t know anyone that doesn’t crave a good taco on at least a weekly basis.  Tex-Mex or some variation of it always finds its way into my weekly menus all-year round.  Instead of heading out to the local restaurant and consuming an entire of basket of chips in the first five minutes of sitting down (it happens to the best of us) before even digging in to your queso-sopped entree, stay in and  enjoy some fresh, healthy, and filling tacos.  These are a vegetarian meal, but I promise you won’t even remember that meat is normally the principle ingredient in a taco because there’s so much good going on  in every bite.  I always prefer soft corn tortillas over flour because I can usually have two for the nutritional equivalent of one, but feel free to switch things up.  Another winning point of these little envelopes of flavor is how gorgeous they look on that white plate overflowing with every color and texture of food you could imagine.  Did I mention there’s goat cheese? I know some people aren’t a huge fan, but I am a firm believer that God created goats for the sole purpose of making goat cheese.  Oh, and you can have dinner on the table in literally fifteen minutes. What’s not to love?

Serves 4 (2 tacos each)


8 soft and thin corn tortillas

1 can black beans, reduced sodium (drained and rinsed)

1 T olive oil

1 large onion, sliced

4 cloves chopped garlic

1 large or 2 small ripe avocados, sliced

1/2 small head red cabbage, sliced into long strips

1/2 c plain fat free Greek yogurt

Fresh lime juice

salt/pepper to taste

2 t ground cumin

1 t ground chipotle chili powder (or regular chili powder)

large handful fresh cilantro, roughly chopped

4 oz goat cheese, crumbled

Chipotle chunky salsa


Saute the onion in the olive oil in a non-stick or cast iron skillet over low-medium heat until very soft and lightly caramelized (about 10 minutes), adding the spices and half of the garlic the last few minutes.  This would also be a good time to add any other veggies you had on hand such as bell peppers, zucchini, or mushrooms.  Add the beans and continue to cook until everything is heated.  For the yogurt (sour-cream fake out) sauce, combine yogurt, fresh lime juice to taste, the reserved garlic, and salt/pepper to taste.  That’s it! Now load up your tacos with the onion and bean mixture, red cabbage, avocado slices, crumbled goat cheese, a generous dusting of cilantro, dollop of garlic lime yogurt and a drizzle of chipotle salsa.


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