Author Notes
These high-in-nutrients-bang-for-your-buck-and-calories veggie tacos are the perfect quick week-night meal! —Sarah Leahy
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Ingredients
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3/4 cup
black beans
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3/4 cup
corn
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3/4 cup
grape tomatoes, halved
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1/2 cup
yellow onion, diced
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1
avocado, diced
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4
whole wheat tortillas
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2 tablespoons
Greek yogurt
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2 tablespoons
salsa
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1 tablespoon
lime juice (optional)
Directions
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Lay out four tortillas. Lay veggies and beans in the center of each tortilla, dividing veggies and beans evenly. Mix salsa and Greek yogurt in a bowl. Add a dollop of salsa mixture on top of veggies. Drizzle veggies with lime juice (optional)
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Plan ahead to save money and time: Soak 1 cup dry black beans overnight, boil for 45 minutes or until soft, drain and rinse, divide into 3/4 cup servings and freeze in freezer bags or containers. Each time you make veggie tacos, take out a container and thaw!
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