The Pioneer Woman Tasty Kitchen
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Veggie Taco Filling

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

Diced veggies and black beans, sauteed and taco-seasoned. Perfect for stuffing tacos, topping nachos, or anything else you can think of!

Ingredients

  • 2 Tablespoons Oil
  • ½ cups Onion, Diced
  • 4 cloves Garlic, Minced
  • 2 whole Zucchini, Med Size, Diced
  • 1 can Black Beans, (15 Oz) Mostly Drained And Not Rinsed
  • 1 can Corn, (15 Oz. Can)
  • 1 cup Tomatoes, Diced
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cayenne Pepper
  • ¼ teaspoons Paprika
  • ¼ teaspoons Cumin
  • ¼ teaspoons Onion Powder
  • ¼ teaspoons Garlic Powder
  • 1 pinch Salt

Preparation

Heat oil in saute pan or large frying pan over medium heat.

Add onion and cook until soft.

Add garlic and cook about one more minute, until fragrant.

Add zucchini and cook until it starts to soften and is almost cooked through.

Add black beans, corn, tomatoes, and spices. Turn up heat if needed. Continue heating until zucchini is cooked and mixture is heated throughout.

Serve with tortillas and your favorite taco toppings!

One Comment

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hamadryad on 10.6.2010

This sounds great!

One Review

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reallifepastorswife on 11.1.2010

These were a good flavor and a good texture, but much too spicy! I’d halve the cayenne pepper.

I wrapped these up in a tortilla shell, brushed them with olive oil and broiled them at 400 degrees for 15ish minutes and turned them into veggie burritos.

I’ll probably make it again but I’ll definitely tone down the spice. My lips are still burning!

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