Meat Free Black Bean, Quinoa and Fresh Corn Tacos

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Meat free? Are you kidding me?

This was my husband’s response when I told him we were going to eat meat free once a week. That was a year ago, and he hasn’t complained one bit.

Mexican Black Bean and Fresh Corn Tacos

Mexican Black Bean and Fresh Corn Tacos

And why would he? It’s easy enough to replace chicken and beef with filling foods like protein packed beans and grains like quinoa.

Don’t get me wrong, a juicy steak with horseradish on the side is tops on my list of favorite meals. In fact, I believe that we need good sources of protein in our diet, and that includes a variety of  meats and seafood. I also believe that eating meat free adds variety to our menus, thus adding other nutrients we wouldn’t normally get in our typical weekday meals.

Eating meat free is a great way to expand our menu and try new foods.

These tacos are a perfect example of a filling, meat free meal. With lots of creamy black beans and corn fresh from the cob, all I had to do was add Drick’s Mexican seasoning for kick and dinner was on the table in no time flat.

Can’t beat that!

Meat Free? Try These Black Bean and Fresh Corn Tacos
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 cup green pepper, finely chopped
  • ½ cup red pepper, finely chopped
  • ½ cup vegetable broth
  • 2 cloves garlic, minced
  • 2 large tomatoes, seeded and chopped
  • 1 cup corn, fresh from the cob
  • 2 cups cabbage, shredded
  • 3 tablespoons Drick's Mexican Seasoning
  • 1 medium lime, juiced
  • 1 cup cooked brown rice
  • 8 small tortillas
  • 8 tablespoons light sour cream
  • 8 tablespoons light Mexican cheese, shredded
Instructions
  1. Spray a non-stick skillet with cooking spray over medium heat. Add peppers and onion and cook stirring frequently for 5 minutes until peppers and onion soften.
  2. Add vegetable broth, garlic, tomatoes, corn, cabbage, Mexican seasoning and lime juice. Reduce heat to medium low and cook another 10 minutes.
  3. Add rice and combine.
  4. Serve with tortillas, sour cream and cheese.
Nutrition Information
Serving size: 8

What’s good for me in this dish?

Cabbage is an excellent source of vitamin C,  fiber, manganese, folate, vitamin B6, potassium, and omega-3 fatty acids. Cabbage protects against cardiovascular disease, some kinds of cancers, Alzheimer’s Disease and gastrointestinal health.

Beans are an excellent source of antioxidants, folic acid, potassium, dietary fiber and complex carbohydrates. Filling and a great source of protein. Folic acid is important for the formation of red blood cells. Potassium is important for our nervous system and promotes a healthy heart rhythm. Fiber is important for digestive health.

Amount Per Serving
Calories: 281, Weight Watchers Points 7
Total Fat: 22.61g
Cholesterol: —
Sodium: 61mg
Total Carbs: 15.54g
Dietary Fiber: 7.52g
Sugars: 5.01g
Protein: 4.53g

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com. The statement made here are strictly my opinion and are not meant to replace medical advice from your physician. Please see disclaimer for further details.

Black Bean and Fresh Corn Tacos on Foodista

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Comments

  1. says

    Sounds great! I am trying to eat meat free a little more too, although Dan usually balks at that. He’s ok with me wanting to add in more fish and seafood though, which I keep saying i’m going to do, but not really following up on.

  2. says

    Tomorrow we are going out with some friends and I was to pick where we will go. Seeing this beautiful taco dish I have made my decision. It’s going to be Mexican.

  3. says

    I can’t wait to try this one – looks and sounds absolutely wonderful, really like the cabbage in there, I would have not thought of that and it’s sure to add extra crunch … thanks for the mention & for liking the seasoning….

  4. says

    This is great – I typically “bump up” regular tacos with a rice, bean & veggie salad. I don’t know why I never thought of doing the whole taco meatless. The cabbage will really add a lot of bulk to the dish – & I have 2 heads sitting in my fridge that I was just going to throw in the Crock Pot later this week. Thanks for giving me another use!

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