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Vegetarian Tacos Recipe
Nutrition
Cal/Serving: 425Daily Value: 21%
Servings: 4
Balanced, High-Fiber
Vegetarian, Gluten-Free, Wheat-Free
| Fat | 21g | 32% |
| Saturated | 5g | 26% |
| Trans | 0g | 0% |
| Carbs | 47g | 16% |
| Fiber | 18g | 71% |
| Sugars | 10g | 0% |
| Protein | 18g | 35% |
| Cholesterol | 17mg | 6% |
| Sodium | 524mg | 22% |
| Calcium | 214mg | 21% |
| Magnesium | 126mg | 31% |
| Potassium | 1153mg | 33% |
| Iron | 4mg | 22% |
| Zinc | 3mg | 18% |
| Vitamin A | 1899IU | 38% |
| Vitamin C | 84mg | 140% |
| Thiamin (B1) | 0mg | 26% |
| Riboflavin (B2) | 0mg | 17% |
| Niacin (B3) | 2mg | 12% |
| Vitamin B6 | 1mg | 34% |
| Folic Acid (B9) | 259µg | 65% |
| Vitamin B12 | 0µg | 2% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 4mg | 21% |
| Vitamin K | 75µg | 94% |
| Fatty acids, total monounsaturated | 11g | 0% |
| Fatty acids, total polyunsaturated | 4g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 8 taco shells
- 3 cups shredded cabbage
- 1 cup sliced onion
- 1 cup julienned sweet red pepper
- 2 tablespoons canola oil
- 2 teaspoons sugar
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup salsa
- 1 can (4 ounces) chopped green chilies
- 1 teaspoon chili powder
- 1 teaspoon minced garlic
- 1/4 teaspoon ground cumin
- 1/2 cup shredded cheddar cheese
- 1 medium ripe avocado, peeled and sliced
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 4 servings |
