Recipe: Loaded Veggie Tacos

Last updated: August 10, 2021, at 2:39 p.m. PT

Originally published: August 10, 2021, at 2:39 p.m. PT

Three large tortillas topped with shredded carrots, red and white cabbage, and cilantro. Served with limes on the side.


  •  2 large avocados
  • ½ cup fresh cilantro
  • 2 limes, juiced
  • 1 small jalapeno, chopped
  • Water
  • Salt, to taste


  1. Process the avocado, cilantro, lime juice and jalapeno in your food processor.
  2. Scrape down the sides and add 2 tablespoons of water and blend until smooth. Add more water, 1 tablespoon at a time until you reach your desired consistency.
  3. Season with salt, to taste.


  • tablespoon olive oil
  • ½ onion, diced
  • 2 cloves garlic, minced
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • 2 (15 oz) cans pinto beans, drained and rinsed
  • ½ cup water
  • 2 tablespoons chopped fresh cilantro
  • ½ lime, juiced
  • Tortillas, shredded cabbage, salsa, crumbled feta for serving.


  1. Heat oil over medium heat and add onions and cook until softened – about 5 minutes.
  2. 2. Add garlic, chili powder and cumin and cook for another minute.
  3. Add beans and water, cover and cook for 5 minutes.
  4. Mash about ½ of the beans with a fork (or potato masher).
  5. Remove from heat and cilantro, lime juice and season to taste with salt.
  6. Fill tortillas with beans, toppings, and drizzle with green sauce.

Serves: 4

Category: Recipes