EFK Tested
EFK Vegetarian Tacos
Weeknight vegetarian tacos built around smoky black beans, corn, peppers, and crisp fresh toppings, with enough structure and flavor to stand on their own as dinner.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Yield
- 12 tacos / 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Heat olive oil in a large skillet over medium-high. Add onion and bell pepper and cook 5 minutes until beginning to brown.
- 2. Add garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook 30 seconds.
- 3. Stir in black beans and corn with 1/3 cup water. Cook 5–7 minutes until hot and lightly thickened. Finish with the juice of half the lime.
- 4. Warm tortillas on the BlueStar griddle or in a dry skillet until flexible and lightly toasted.
- 5. Fill each tortilla with the bean-and-corn mixture. Top with cabbage, avocado, pico de gallo, cheese if using, cilantro, and a squeeze of remaining lime.
- 6. Serve two tacos per person with hot sauce if desired.
Equipment
de Buyer 12.5-inch skillet; BlueStar griddle or dry skillet for tortillas; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; serving bowls.
Food safety & storage
Keep cheese, avocado, and fresh toppings refrigerated until serving. Refrigerate cooked filling within 2 hours and use within 3–4 days. Reheat bean filling until steaming hot before serving leftovers.
View this recipe on the original EFK website ↗