Vegetarian Tacos

vegetarian tacos

Our Vegetarian Tacos make a delicious meal to enjoy during National Hispanic Heritage Month. No cooking is required so you’ll be sitting down at the table in 15 minutes.





Serves: 4

Serving Size: 2 tacos

Prep Time: 15 minutes

  • 1 cup canned no-salt-added kidney beans, rinsed and drained
  • 1/2 cup frozen whole-kernel corn, thawed
  • 1 small Italian plum (Roma) tomato, diced
  • 1/2 small avocado, diced
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon chili powder
  • 8 (6-inch) corn tortillas
  • 1/2 cup shredded romaine
  • 1/2 cup shredded low-fat cheddar cheese
  • 1/2 cup salsa (lowest sodium available)
  • 1/4 cup chopped green onions


  1. In a small bowl, gently stir together the beans, corn, tomato, avocado, cilantro, lemon juice, and chili powder.
  2. Spoon ¼ cup bean mixture down the center of each tortilla. Top with the romaine, cheddar, salsa, and green onions. Fold the sides of the tortillas over the filling.


2 Starch, 2 Vegetable, 1 Lean Protein

Nutrition Facts

Calories 250
    Calories from Fat 45
Total Fat 5g
    Saturated Fat 1.5g
    Trans Fat 0g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2.5g
Cholesterol <5mg
Sodium 370mg
Potassium 670mg
Total Carbohydrate 41g
    Dietary Fiber 11g
    Sugars 4g
    Added Sugar 0g
Protein 13g
Phosphorus 355mg

This recipe is from Diabetes & Heart-Healthy Recipes published by the American Diabetes Association. ©2019 American Diabetes Association and the American Heart Association. All rights reserved.