Vegetarian Tacos

For vegetarians, this version of taco filling is rich and satisfying. You could use other types of beans; chick peas and red beans would be delicious.

Serves: 8Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 8


  • 1 Tbsp. olive oil
  • 1 small onion, peeled and chopped
  • ½ small yellow bell pepper, seeded and chopped
  • 1 medium jalapeño pepper, seeded and minced
  • 1 can (15 oz.) black beans, drained
  • 2 cups frozen corn
  • ½ tsp. oregano leaves
  • ⅛ tsp. cayenne pepper
  • 2 tsp. chili powder
  • 8 crisp corn taco shells
  • 2 cups shredded romaine lettuce
  • 1 medium tomato, chopped
  • 1 cup shredded low-fat Cheddar cheese


  • In large skillet, heat olive oil over medium heat. Add onion, bell pepper, and jalapeño pepper; cook and stir for 6 minutes. Add black beans, corn, oregano, pepper, and chili powder; cook and stir until hot. Remove from heat.
  • Heat taco shells as directed on package. Fill shells with lettuce, black bean mixture, tomatoes, and cheese.