Recipe by WHIRLEDPEAS
"These tacos are full of fresh vegetables and lime. They're quick and easy to make and they manage to be both healthy and very budget-friendly!"
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tomatoes, seeded and chopped
chopped fresh cilantro
1 (15 ounce) can
black beans, drained and rinsed
cooked white rice
chopped fresh cilantro
green pepper sauce (such as Tabasco®), or to taste
This was a simple recipe with a big flavor. I used cherry tomatoes as they are sweeter and I like white corn tortillas. Cost was about $16 and it made enough for two people for lunch and supper.
Good recipe but the onions are way too strong, they take over the dish. I recommend skipping the onions or use a tiny amount. And I perfer flour tortillas instead of corn. Other then that its a good recipe.
These tacos were really tasty. I did use flour tortillas (personal preference), using avocado oil for the frying (it has a high heat capability). I did use a little sour cream on the base except for the one vegan eater here tonight. I even added a little chicken for two of the eaters. I made up the salsa mix an hour before serving, using red onion (since the recipe didn't state a preference). It was very tasty. I would make this again in a heartbeat! Thanks, WHIRLEDPEAS!
Loved this recipe. Made it just as the recipe called for. I will make this again. So, quick and easy to make.
Great recipe that you can platform to diff varieties. Example: Instead of getting tomatoes, garlic, and onion, you can mix your fav salsa with the avocado & cilantro & then drizzle with the lime juice. Also, you can crisp the tortillas in the oven (which then makes it a tostada) & to the black beans, add some white shredded cheese such as Monterrey Jack cheese. It can be a bit messy if you are not use to tostadas but practice makes perfect. :)
A quick and easy weeknight dinner.
Wonderful veggie meal that is filling and delicious. Easy to modify to your particular tastes.
I loved these. They were light, fresh, tasty, and easy to make. I skipped frying the tortillas and just toasted mine. I also used a Spanish rice mix instead of white rice which gave the tacos more flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 214
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