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Pistachio Veggie Tacos

Cook Time

MINS

Total Time

MINS

Calories*

*per serving

Serves

Easy, Quick, Weekday, Spring, Vegan, Vegetarian, Pistachios, Italian, Asparagus, Gremolata, Side Dish, Gluten-Free

Ingredients

Makes 8 tacos:
1/2 cup Setton Farm Jalapeño Seasoned Pistachio Kernels, chopped (reserve a couple tbsp for sprinkling)
2 tbsp extra virgin olive oil
1 medium red onion, chopped
1 medium red bell pepper, diced
1 cup corn kernel, fresh or frozen
1 tsp prepared chili powder
1/4 tsp salt
1 - 15 ounce can black beans, rinsed and drained
8 medium-sized soft tortilla shells can be wheat or corn.
2 limes
1/4 cup crumbled feta cheese (optional)
2 Hass Avocados, peeled and pit removed
1/4 cup lime juice
1/4 tsp salt

Method

1) Heat olive oil in large skillet, add onion, bell pepper, corn, chili pepper, salt and cook on medium for 5-7 minutes of until peppers are soft. Stir often.
2) Add black beans and continue cooking for an additional 3 minutes
3) To make the pistachio avocado spread, mashed the avocado, add salt and lime juice and mix well. Add chopped pistachios.
4) To assemble the tacos spread pistachio-avocado mixture on the tortilla, top with cooked veggies, sprinkle some more pistachios, a generous squeeze of lime and a little crumbled cheese (optional).

Nutrition

Dietry Needs

Vegetarian

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Heart Healthy

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Gluten Free

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Vegan

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Quick Tip

In this recipe

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Seasoned No Shell

JALAPEÑO

Ready to spice things up? Picked fresh from our family’s California orchards and shelled for your convenience, these Jalapeño pistachios take snacking to the next level. The perfect balance of flavor and heat from ripe, all-natural jalapeños elevates each bite to an unexpected indulgence.

Learn More

Let your taste buds do some exploring

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