Spring Vegetal Tacos


These vegetable tacos are so packed with springtime flavors, it’s worth the extra assembly time. This recipe comes to us from Chef Ivy Stark of Dos Caminos.

Makes 12 tacos

For the tacos:

  • 12 corn tortillas
  • 12 oz. refried white beans
  • 12 spears grilled jumbo asparagus
  • 2 ripe California Hass avocados, sliced and grilled
  • 12 tsp. cucumber pico de gallo
  • 12 tsp. queso fresco

For the Cucumber Pico de Gallo:

  • 2 kirby cucumbers, peeled
  • 1 small red onion, finely diced
  • 2 roma tomatoes, finely diced
  • 1 jalapeno pepper, finely chopped
  • 1 serrano chile, finely chopped
  • 1/4 cup freshly squeezed lime juice
  • 2 tsp. extra virgin olive oil
  • 1 tsp. lemon olive oil
  • salt

For the Refried White Beans:

  • 1 cups dried cannellini beans
  • 2 serrano chiles, split
  • 2 pints of water
  • 1 tbsp. olive oil
  • 1 medium yellow onion, diced
  • 1/2 tsp. dried oregano
  • 2 tsp. lemon olive oil
  • 1 tsp. salt

For the Refried White Beans:

Wash the beans in a colander. Bring water to a boil in a medium stock pot. Add the beans and the serranos. Reduce to a simmer, cover, and cook, skimming foam from the top occasionally, about 1 hour and 45 minutes. Drain, reserving the liquid. Mash the beans, along with some of the bean cooking liquid, until creamy but not completely mashed.

Heat the olive oil in a medium saucepan over medium-high heat. Sauté the onion with the oregano and salt until golden brown. Add the mashed beans and cook, stirring occasionally. Cook until the liquid evaporates and the beans form a mass that pulls away from the sides and bottom of the pan, about 10 minutes. Puree in a blender, while adding the lemon olive oil in a steady stream. Season with salt as needed.

For the Pico de Gallo:

Finely dice the cucumbers, combine with the remaining ingredients and season with salt. Let stand 30 minutes before serving.

For the Tacos:

Warm the corn tortillas by placing them on a warm griddle for 30 seconds. Place a spoonful of white beans into each of the corn tortillas. Cut asparagus in half and place on top of white beans. Place one slice of grilled avocado and 1 tsp. of cucumber pico in each taco. Sprinkle with queso fresco.

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Nutrition Information

Spring Vegetal Tacos

Servings per Recipe: 12

Amount per Serving

Calories:  252

Calories from Fat:  122

Total Fat:  14g

Saturated Fat:  2g

Cholesterol:  2mg

Sodium:  248mg

Potassium:  636mg

Carbohydrates:  29g

Dietary Fiber:  9g

Protein:  8g

Sugars:  3.5g

Vitamin A:  10%

Vitamin C:  25%

Calcium:  7%

Iron:  14%

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