Veggie tacos bursting with Mexican spices, black beans, and vibrant pan-seared corn, peppers, and zucchini. Quick, vegan, gluten-free, and ready in just 20 minutes. 

​Prep Time : 10 minutes     Cook Time: 10 minutes   Servings: 4  




Ingredients

• 2 tablespoons olive oil
• ½ medium red onion, sliced into half rings
• 1 cup corn kernels, fresh or frozen and thawed
• 3 garlic cloves, minced
• 1 red bell pepper, roughly chopped
• 1 green bell pepper, roughly chopped
• 1 medium zucchini, quartered and sliced
• 1 cup canned black beans, drained and rinsed
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon paprika
• ½ teaspoon ancho chile powder (leave it out if you can't source it) 
• 2 teaspoon lime or lemon juice
• 1 teaspoon salt, or to taste
• Black pepper, to taste
• ¼ cup fresh cilantro, chopped
• 8 corn tortillas, warmed in a skillet

For Serving

• Guacamole
• Salsa
• Vegan sour cream or cashew cream

​Choose one of the above and add x 1 Tablespoon to each taco. 

Instructions

• Coat the bottom of a large skillet with the oil and place it over medium heat. Add the red onion and corn. Cook the onion and corn by letting them sit on the hot surface for about a minute at a time, then stirring them and letting them sit again. Continue this for about five minutes, until the onion starts to soften and brown.
• Add both bell peppers and the zucchini to the skillet. Stir everything up and cook the mixture for about three minutes, stirring often, until the veggies are tender.
• Push the vegetables to the side, then add the garlic to the skillet in the space you just cleared. Sauté the garlic for about thirty seconds, stirring constantly, until it becomes very fragrant.
• Stir in the beans, cumin, chili powder, paprika, and ancho chile powder. Cook the mixture for about a minute longer, stirring constantly.
• Remove the skillet from heat, then stir in the lime juice, salt, pepper, and cilantro.
• Divide the mixture among the tortillas, then top each taco with accompaniments of choice. Serve.

Note: Nutrition information does not include accompaniments.

Nutrition: Serving: 2 x tacos | Calories: 309kcal | Carbohydrates: 50g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 636mg | Potassium: 676mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1950IU | Vitamin C: 76mg | Calcium: 96mg | Iron: 4mg

Recipe Compliments: Alissa Saenz

Serves: 2      Prep time: 10 min      Cook time: 15-20 min

Roasted cod with green beans is simple, fresh, and protein-packed. One sheet pan, a few staples, and dinner’s ready in under 30 minutes. Healthy, easy, and perfect to share.

Ingredients

• 2 cod fillets
• 2 cups green beans, trimmed
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Method 

Step 1: Preheat the oven to 400°F (200°C).
Step 2: Arrange the cod fillets and green beans on a sheet pan.
Step 3: Drizzle with olive oil and lemon juice, sprinkle with garlic, salt, and pepper.
Step 4: Roast for 15-20 minutes, until the cod is flaky and the green beans are tender.

Nutritional Analysis Per Serving:   Calories: 290, Total Fat: 15g, Saturated Fat: 2g, Cholesterol: 60mg, Fiber: 5g, Protein: 30g, Carbohydrates: 10g, Sodium: 736mg, Sugars: 5g, Net Carbs: 5g

Recipe Compliments:  Dr. Mark Hyman