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No-Cook Tacos

August 16, 2000

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.

Vegetable Tacos

Active Work and Total Preparation Time: 20 minutes * Vegetarian


1 (12-ounce) can whole tomatillos

1 clove garlic, minced

1 green onion, chopped

1/2 teaspoon salt

1/2 cup low-fat sour cream

* 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.


1 ear corn

1 (15-ounce) can black beans, drained and rinsed

1/2 cup sliced celery

1 tomato, diced

1/2 cup minced red onion

1/4 cup chopped cilantro

1 serrano pepper, minced

1/4 teaspoon salt

1 tablespoon lime juice

8 warm corn tortillas

* 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.

8 tacos. Each taco with 1 tablespoon dressing: 113 calories; 320 mg sodium; 1 mg cholesterol; 1 gram fat; 23 grams carbohydrates; 5 grams protein; 5 grams fiber.


Plate and napkins from sur La Table stores.

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