Walnut Veggie Tacos

Name: Walnut Veggie Tacos
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 Servings
Ingredients: 1 can (14-oz) regular or unsalted diced tomatoes, undrained (or 1-1/2 cups chopped fresh tomatoes); 2 cups diced zucchini (about 2 medium); 2 tablespoons taco seasoning mix (half of a 1.35-oz. packet ); 2 tablespoons Water; 1 can (14-oz) black beans, rinsed and drained; 3/4 cup frozen or canned corn kernels; 3/4 cup chopped California walnuts; 6 taco shells or 6” flour or corn tortillas

Author:
Jamie Geller Test Kitchens
Publish date:
May 27, 2010

15minDuration
10minCook Time
5minPrep Time
6 ServingsServings

Ingredients

1 can (14-oz) regular or unsalted diced tomatoes, undrained (or 1-1/2 cups chopped fresh tomatoes)
2 cups diced zucchini (about 2 medium)
2 tablespoons taco seasoning mix (half of a 1.35-oz. packet )
2 tablespoons Water
1 can (14-oz) black beans, rinsed and drained
3/4 cup frozen or canned corn kernels
3/4 cup chopped California walnuts
6 taco shells or 6” flour or corn tortillas

Preparation

1 Heat tomatoes and zucchini in a wide skillet. Bring to a simmer and cook uncovered 3 minutes.

2 Stir in taco seasoning, 2 tablespoons water, black beans and corn. Cover and simmer 5 minutes.

3 Stir in walnuts. Let stand 1-2 minutes for sauce to thicken.

4 Serve in taco shells or soft tortillas with choice of condiments like lettuce, cheese, sour cream, or avocado slices.

Source: California Walnut Board