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Veggie Tacos Recipe

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This recipe for Veggie Tacos, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephanie Hardy
Added: Monday, January 5, 2009


4-6 tbsp extra virgin olive oil
1 package Portabella mushrooms, chopped or 1 package Baby Bellas
1 small onion, chopped
1 can (15oz) black beans
1 can (15oz) corn
1 packet taco seasoning
corn tortillas, warmed
cabbage, shredded
cilantro, chopped
green onion, chopped
sour cream

1. Combine shredded cabbage and chopped cilantro in air-tight container. Shake container until cilantro and cabbage mixed thoroughly. Place in refrigerator.
2. Heat EVOO in pan. Once oil is heated, add onion.
3. Cook onion until nice and brown, about 5-7 minutes.
4. Add mushrooms to onion and olive oil mixture. Add a touch more EVOO if onions soaked it all up. Cook mushrooms until just soft, about 5-10 minutes.
5. Add taco seasoning, beans, and corn. Simmer on low heat until all ingredients are heated through.
6. Spoon cooked mushroom mixture into warm tortilla. Top with cabbage/cilantro, cheese, green onion and sour cream.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 mins




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