Make next Monday the most delicious meat-free Monday ever with these Crispy Vegetarian Tacos. Explore the recipe to learn more about these tasty tacos.
What You Need
Original recipe yields 6 servings
1 Tbsp. oil
1 Tbsp. KRAFT Zesty Italian Dressing
1/2 cup chopped onion s
1-1/2 cups frozen whole kernel corn
1 can (15 oz.) black beans, rinsed
12 TACO BELL® Crunchy Taco Shell s, warmed
2 cups shredded iceberg lettuce
1 tomato, seeded, finely chopped
2 green onions, chopped
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
Heat oil and dressing in large skillet on medium-high heat. Add onions; cook and stir 5 min. or until lightly browned. Add corn; cook 2 min., stirring occasionally. Stir in beans; cook and stir 1 to 2 min. or until mixture is heated through.
Fill taco shells with lettuce, bean mixture and remaining ingredients.
These flavor-packed tacos are also great topped with TACO BELL® Thick & Chunky Salsa, chopped fresh cilantro and/or a squeeze of fresh lime juice.
Use Kitchen Shears For Chopping
When recipes call for chopped green onions, sun-dried tomatoes or fresh herbs, use kitchen shears to snip these ingredients into small pieces. This is quicker and easier than chopping with a knife and cutting board.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 2 tacos 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.