Guacamole Cabbage Bean Tacos Recipe

The best vegetarian tacos are made with the tastiest guacamole!  


– 1/2 small head green cabbage – 1 teaspoon salt Homemade guacamole – 2 avocado – 1-2 lime wedge – 1/2 teaspoon salt more to taste black pepper to taste – 1/4 teaspoon ground cumin optional Bean - zucchini mixture – 1 tablespoon olive or vegetable oil – 1 shallot finely chopped – 1 medium zucchini ends trimmed, halved lengthwise and thinly sliced one 200g | 7oz can beans Borlotti, kidney, black, … – 1/4 teaspoon sweet smoked paprika use hot paprika if you like spicy food – 1/4 teaspoon ground cumin – 1/4 teaspoon salt The rest six 15-cm 6-inch flour tortilla – 100 g 3.5 oz cheddar cheese, grated lime wedge

Step 1

Finely slice cabbage with a food processor, mandoline, or box grater. Place in a big bowl, add 1 teaspoon of salt, and cover with a plate or plastic wrap. Set aside.  


Step 2

Make guacamole: Transfer avocado skins and pits to a bowl. Fork-mash avocados to remove large bits.   

Step 3

Season with salt & pepper and one tiny lime wedge juice. Taste and add salt or lime juice if needed. Cover and reserve in a bowl.  

Step 4

Mix zucchini and beans: In a non-stick pan, heat olive oil on medium. Shallots should be soft and translucent after a minute. Sprinkle salt on zucchini.   

Step 5

Stir occasionally until zucchini softens and releases water, a few minutes. Stir in beans, paprika, and cumin.   

Step 6

Cook for a few more minutes to tenderize zucchini and reheat beans. Remove mixture from stove and place in bowl.  

Step 7

Make tacos: Use the zucchini pan to quickly warm the tortillas. Toast one side, remove from pan, and pour a dollop of guacamole on it.   

Step 8

Sprinkle cheese and zucchini bean mixture on top. Garnish with cabbage and lime. Top with cheese if desired. Repeat with remaining tortillas and serve.  

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