Description
These vibrant Green Goddess Tacos are a fresh, flavorful vegetarian meal featuring sautéed black beans and corn, topped with crisp veggies and a creamy, herb-packed Green Goddess dressing. Ready in just 20 minutes, these tacos offer a nutritious, easy-to-make option perfect for a quick lunch or light dinner.
Ingredients
Scale
Tortillas & Beans
- 8 small soft corn or flour tortillas
- 1 cup cooked black beans (or refried beans)
- 1 cup corn kernels (fresh or frozen)
Vegetables & Garnishes
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 cup red cabbage, thinly sliced
- 1/4 cup red onion, thinly sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Green Goddess Dressing
- 1/2 cup fresh basil leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup plain Greek yogurt (or vegan yogurt for dairy-free option)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon capers (optional)
- 1 small garlic clove
- Salt and pepper, to taste
Instructions
- Make the Green Goddess Dressing: In a blender or food processor, combine fresh basil, parsley, Greek yogurt, olive oil, lemon juice, apple cider vinegar, capers (if using), garlic, salt, and pepper. Blend until smooth and creamy. Taste and adjust the seasoning with additional salt, pepper, or lemon juice if desired. Set aside.
- Prepare the taco filling: Heat a non-stick skillet over medium heat. Add the cooked black beans and corn kernels, sautéing for 3-4 minutes while stirring occasionally until warmed through. Season with a pinch of salt and pepper to enhance the flavors.
- Warm the tortillas: Heat the tortillas in a dry skillet over medium heat for a few seconds on each side or microwave them for 10-15 seconds until soft and pliable, ready for assembling.
- Assemble the tacos: Spread a spoonful of the prepared Green Goddess dressing evenly on the bottom of each warm tortilla. Next, layer the sautéed bean and corn mixture on top of the dressing.
- Add fresh toppings: Arrange sliced avocado, halved cherry tomatoes, thinly sliced red cabbage, and red onion over the bean mixture to add vibrant color and texture to each taco.
- Garnish and serve: Sprinkle fresh cilantro over the tacos and serve immediately with lime wedges on the side for an extra bright, tangy finish.
Notes
- For a vegan or dairy-free version, substitute the Greek yogurt with a plant-based yogurt.
- Capers are optional in the dressing but add a nice briny flavor if included.
- You can use either corn or flour tortillas based on preference.
- Fresh or frozen corn kernels can be used interchangeably.
- Adjust salt and pepper in the sautéed beans and corn according to taste.
- Leftover Green Goddess dressing can be stored in an airtight container in the refrigerator for up to 3 days.
