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Paneer & Black Bean Tacos
Paneer, Black Bean and Sweet Corn come together in these flavorful Protein Packed Vegetarian Tacos, topped with Fresh Tomato Salsa and Avocado Cream Sauce!
Cuisine:
Mexican
Servings:
4
Author:
Manali Singh
Ingredients
8 Taco shells
Avocado Cream Sauce
1
avocado
big
½
cup
yogurt
salt
to taste
pepper
to taste
1.5
tablespoons
lime juice
Rice
1
cup
rice
1
tablespoon
cilantro or coriander
finely chopped
1
teaspoon
lime juice
Veggies
½
cup
sweet corn
½
cup
black beans
cooked
¾
cup
paneer
cut into small cubes
½
green pepper
thinly sliced
1
teaspoon
vegetable oil
½
teaspoon
cumin seeds
½
lime
juiced
¾
teaspoon
taco seasoning
salt
to taste
Tomato Salsa
Instructions
Avocado Cream Sauce
Cut and peel the avocado and take out it's pulp in a bowl.
Add greek yogurt to it.
Transfer to a food processor, add lime juice, salt and pepper and pulse till smooth and creamy. Transfer to a bowl and set aside.
Rice
Take 1 cup of cooked rice in a bowl. I used long grain Asian rice, you can use any rice of your choice.
Add chopped cilantro/coriander leaves, some lime juice to it.
Mix till well combined and set aside.
Veggies
Add 1 teaspoon of oil to a pan on medium heat. Once the oil is hot, add cumin seeds to it and wait till the seeds crackle.
Once the seeds crackle and the paneer cubes, sliced green pepper and taco seasoning. Saute for 2 minutes.
Now add cooked black beans, corn and salt to taste. Mix everything together till well combined
To Serve
Place the rice, avocado cream sauce, tomato salsa and the veggies in separate bowls.
Also place the taco shells or soft tortilla and let everyone make their own tacos with their choice of filling and toppings!
Nutrition
Calories:
453
kcal
|
Carbohydrates:
54
g
|
Protein:
14
g
|
Fat:
20
g
|
Saturated Fat:
9
g
|
Cholesterol:
31
mg
|
Sodium:
33
mg
|
Potassium:
488
mg
|
Fiber:
6
g
|
Sugar:
3
g
|
Vitamin A:
210
IU
|
Vitamin C:
22.5
mg
|
Calcium:
267
mg
|
Iron:
1.5
mg