Ingredients and Weight:
- 16 (6-inch) corn tortillas
- 2 red bell peppers, chopped (about 2 cups)
- 2 green bell peppers, chopped (about 2 cups)
- 1 onion, chopped (about 1 cup)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 avocado, sliced
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Heat a large skillet over medium heat. Add the bell peppers, onion, black beans, corn, tomatoes, chili powder, cumin, salt, and pepper. Cook for 10-12 minutes, or until the vegetables are softened.
- Warm the tortillas in the microwave or a comal.
- Place about 1/2 cup of the vegetable mixture on each tortilla. Top with cheese and avocado.
- Fold the tortillas in half or roll them up.
Nutritional Information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 30g
- Protein: 10g
Dish Characteristics:
- Colorful and flavorful
- Vegetarian-friendly
- Easy to make
- Perfect for breakfast, lunch, or dinner
User Comments:
- "These tacos are so delicious and filling! I love the combination of flavors."
- "I'm always looking for vegetarian breakfast options, and these tacos are perfect. They're hearty and satisfying."
- "I made these tacos for my family, and they were a hit! Even my picky eaters loved them."
Special Precautions and Tips:
- If you don't have diced tomatoes with green chilies, you can use regular diced tomatoes and add a few chopped green chilies.
- You can also add other toppings to your tacos, such as salsa, sour cream, or guacamole.
- To make your tacos gluten-free, use gluten-free tortillas.
