Low-fat muffins that are vegan and delicious. The chocolate chips in this recipe are largely responsible for its high fat level, but they are well worth it!
| Prep Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 12 tacos |
Ingredients
- 3 cups thinly sliced red cabbage, core removed
- ¼ cup rice wine vinegar
- ½ teaspoon white sugar
- ½ teaspoon Spice Islands® Salt
- 1 (7 ounce) can Green Giant® Mexicorn®
- 1 (15 ounce) can Ortega® Black Beans, drained and rinsed
- 2 tablespoons lime juice
- 3 tablespoons chopped chives, divided
- ¼ teaspoon Spice Islands® Ground Cumin Seed
- ¼ teaspoon kosher salt
- 4 medium ripe avocados
- 1 (5.8 ounce) package Ortega Yellow Corn Taco Shells (12 count)
- ½ cup plain Greek yogurt
Instructions
- In a medium bowl, combine cabbage, vinegar, salt, and sugar. Massage with hands and mix well to combine. Let rest 30 minutes, stirring every 10 minutes to combine.
- Combine Mexicorn®, black beans, lime juice, 2 tablespoons chopped chives, ground cumin, and kosher salt in a small bowl. Mix well to combine.
- Halve each avocado lengthwise, peel, and remove pits. Cut each half into 3 wedges (24 pieces total).
- Place 2 wedges of avocado into each taco shell. Top with Mexicorn-black bean mixture, quick pickled cabbage, Greek yogurt, and remaining chives. Serve immediately.
Nutrition Facts
| Calories | 456 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 16 g |
| Protein | 11 g |
| Saturated Fat | 4 g |
| Sodium | 884 mg |
| Sugars | 6 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |