By Light Darko
Rinse and drain the canned black beans. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the mixed vegetables to the skillet, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and sauté for 5-7 minutes, or until tender.
Add the drained black beans to the vegetables, and cook for an additional 3-4 minutes until heated through.
Warm the corn tortillas by placing them one by one in a hot, dry pan for about 30 seconds on each side until pliable.
Slice the avocado in half, remove the pit, scoop out the flesh, and slice into thin pieces.
Juice the lime and drizzle over the smashed avocado slices to prevent browning.
Arrange the warm tortillas on a serving platter. Evenly distribute the prepared vegetable and bean mixture among the tortillas.
Top each taco with avocado slices and a spoonful of salsa. Sprinkle with cheese if using.
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This Vegetarian Mexican Quick Meals recipe is ready in 25 minutes and features corn tortillas, mixed vegetables, black beans (canned) and other delicious ingredients. Contains 250 calories total.
Rinse and drain the canned black beans. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the mixed vegetables to the skillet, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and sauté for 5-7 minutes, or until tender.
Add the drained black beans to the vegetables, and cook for an additional 3-4 minutes until heated through.
Warm the corn tortillas by placing them one by one in a hot, dry pan for about 30 seconds on each side until pliable.
Slice the avocado in half, remove the pit, scoop out the flesh, and slice into thin pieces.
Juice the lime and drizzle over the smashed avocado slices to prevent browning.
Arrange the warm tortillas on a serving platter. Evenly distribute the prepared vegetable and bean mixture among the tortillas.
Top each taco with avocado slices and a spoonful of salsa. Sprinkle with cheese if using.
Calories per Serving: 250
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