Vegetable Tacos
Fresh vegetables join black beans to make great, light-tasting tacos. Best of all, these tacos are easy to make.
Once the vegetables are chopped, there isn’t much to do but make a simple tomatillo dressing by pureeing canned tomatillos in the blender. The addition of some low-fat sour cream makes this dressing seem rich--but it’s nowhere near as fattening as the usual generous garnish of sour cream.
Serve these tacos with chilled wedges of honeydew melon and you have a good, simple dinner.
Dressing
Puree tomatillos with liquid, garlic, green onion and salt in food processor or blender. Mix with sour cream in bowl until blended. Makes 2 cups.
Tacos
Cut corn kernels from cob into large bowl. Stir in black beans, celery, tomato, red onion, cilantro, pepper, salt and lime juice.
To serve, spoon mixed vegetables into warm corn tortillas and top with tomatillo-sour cream dressing.
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