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)
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