The Veggie Taco Recipe Video


Preparation Time40 MinCooking Time25 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexAverageServings6
Main IngredientInterest Group


 Yellow potatoes1 Cup (16 tbs), thinly sliced
 Yams1 Cup (16 tbs), dice
 Black bean1 Cup (16 tbs), rinsed (canned black beans)
 Red onion1⁄2 Cup (8 tbs), thinly sliced
 Canned corn1⁄4 Cup (4 tbs), rinsed
 Soyrizo4 Ounce (vegan Mexican style sausage)
 Mixed greens4 Cup (64 tbs) (mix of baby kale, chard and spinach)
 Peanut oil/Safflower oil2 Tablespoon
 Chili powder1⁄2 Teaspoon (mild California style)
 Sweet smoked paprika1⁄2 Teaspoon
 Cinnamon powder1⁄8 Teaspoon
 Ground cloves1⁄8 Teaspoon
 Salt1⁄2 Teaspoon
 Water3⁄4 Cup (12 tbs)
 Corn tortillas12
 Lemon1 Medium, wedged

Nutrition Facts

Serving size

Calories 373 Calories from Fat 91

% Daily Value*

Total Fat 10 g15.3%

Saturated Fat 2.7 g13.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 572.4 mg23.8%

Total Carbohydrates 63 g21%

Dietary Fiber 6.9 g27.7%

Sugars 2.8 g

Protein 11 g21.2%

Vitamin A 39.1% Vitamin C 24%

Calcium 15.9% Iron 17.6%

*Based on a 2000 Calorie diet

Things You Will Need

Large skillet


1. Peel and thinly slice the potatoes and red onions, and thinly dice the yams, set aside.
2. Rinse and drain the canned black beans and corn, set aside.

3. Preheat the peanut oil in a large skillet over medium high heat.
4. Add the potatoes, yams and onions, sauté until they are browned or for 5 minutes.
5. Add the salt, spices, Soyrizo, black beans and corn and continue to sauté for an additional 5 minutes or until the soyrizo turns brown.
6. Add the greens and water, stir and cover the pan, over medium heat let it simmer for 5-7 minutes or until the vegetables are fork tender and the water has been adsorbed.
7. Place the warm corn tortilla on a serving plate and add a spoonful of the mixture.

8. Serve the hot veggie taco along with a lemon wedge.