CALIFORNIA
PISTACHIOS
ae0440ea-57d7-4825-9fbd-709a497185da
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
Heart Healthy
Gluten Free
Vegan
Quick Tip
In this recipe
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.
Let your taste buds do some exploring
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