1 tablespoon olive oil
1 zucchini, diced
1 bell pepper (yellow, orange, or red), diced
1/2 onion, diced
1 (14 ounce) can of black beans, drained and rinsed
1/4 cup plain Greek yogurt
1 tablespoon lime juice
1 teaspoon salt
4 corn tortillas
1 cup Mexican Cabbage Salad
Hot sauce of your choice (optional)
The cooked vegetable mixture can be stored in an airtight container or freezer bags, and frozen for up to several months. Simply thaw or reheat in a 350F oven when you want to whip up a plate of these tacos.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.