Crispy Vegetarian Tacos
2 Review(s)
29 Min
Prep : 15 Min Cook: 14 Min
Black beans mingle with onions and corn in the tasty filling for our Crispy Vegetarian Tacos recipe. Finish the tacos with iceberg lettuce, tomatoes and shredded cheese. This meatless taco recipe combines a winning combination of flavours for a satisfying treat.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 Tbsp. oil
2
1 Tbsp. Kraft Zesty Italian Dressing
3
1/2 cup chopped onion
4
1-1/2 cups frozen whole kernel corn
5
1 can (19 fl oz/540 mL) black beans, rinsed
6
12 crispy taco shells
7
2 cups shredded iceberg lettuce
8
1 tomato, seeded, diced
9
2 green onions, chopped
10
1 cup Cracker Barrel Shredded Creamy Mexicana Cheese, divided
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How do I make it ?
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Step 1
Heat oven to 350ºF. Step 2
Heat oil and dressing in skillet on medium-high heat. Add onions; cook 5 min. or until onions start to brown. Add corn and cook 2 min., stirring occasionally. Add beans, cook 1 to 2 min. or until beans are heated through. Step 3
Place taco shells on baking sheet; bake 5 min. Assemble tacos, starting with lettuce; add bean mixture, tomatoes, green onions and cheese. Serve immediately. Kraft Kitchen Tips!
Special Extra
Serve this recipe with salsa, chopped cilantro and a lime wedge for extra flavour and texture.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value
Fat 13 g
Saturated fat 4 g
20 %
Cholesterol 15 mg
Sodium 440 mg
18 %
Carbohydrate 40 g
Fibre 8 g
Sugars 4 g
Protein 11 g
Vitamin A
6 %
Vitamin C
20 %
Calcium
15 %
Iron
15 %
Servings
6 servings, 2 tacos (156 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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