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Spiced Vegetarian Tacos with Lime Crema

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 Spiced Vegetarian Tacos with Lime Crema
Recipe for the week of November 3-7, 2025 Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish, Side Dish
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
For the Tortillas
  • 2 cups masa flour
  • 2/3 cup water warm
  • 1/4 teaspoon Salt
  • Dash cumin
For the Filling
  • 2 tablespoons vegetable oil
  • 1 cup frozen corn kernels thawed
  • 1/2 red onion sliced
  • 3 garlic cloves minced
  • 1 red bell pepper diced
  • 1 zucchini diced
  • 1 cup canned black beans drained and rinsed
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 2 teaspoons lime juice
  • 1 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1 bunch Fresh cilantro chopped
For the Cilantro Lime Crema
  • 1 cup plain greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 garlic clove minced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon onion powder
  • 1/2 bunch Fresh cilantro chopped
Course Main Dish, Side Dish
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
For the Tortillas
  • 2 cups masa flour
  • 2/3 cup water warm
  • 1/4 teaspoon Salt
  • Dash cumin
For the Filling
  • 2 tablespoons vegetable oil
  • 1 cup frozen corn kernels thawed
  • 1/2 red onion sliced
  • 3 garlic cloves minced
  • 1 red bell pepper diced
  • 1 zucchini diced
  • 1 cup canned black beans drained and rinsed
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 2 teaspoons lime juice
  • 1 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1 bunch Fresh cilantro chopped
For the Cilantro Lime Crema
  • 1 cup plain greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 garlic clove minced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon onion powder
  • 1/2 bunch Fresh cilantro chopped
Instructions
For the Tortillas
  1. Combine masa, warm water, salt and cumin into a bowl. Mix thoroughly till everything comes together to form a soft dough ball. If needed, add more water if dough feels dry.
  2. Divide dough into equal sized balls and using a tortilla press lined with parchment, press each dough ball individually.
  3. Preheat pan to medium heat. Cook tortillas for about one minute on each side. Cover tortillas with foil or a cloth to keep soft and warm till ready to serve.
For the Filling
  1. Coat the bottom of a large pan with the oil and place it over medium-high heat. Give the oil a minute to heat up, then add the red onion and corn. Cook the onion and corn by letting them sit on the hot surface for about a minute at a time, then stirring them and letting them sit again. Continue this for about five minutes, until the onion starts to soften and brown.
  2. Add the bell pepper and the zucchini to the skillet. Stir everything up and cook the mixture for about three minutes, stirring often, until the veggies are tender.
  3. Push the vegetables to the side, then add the garlic to the pan in the space you just cleared. Sauté the garlic for about thirty seconds, stirring constantly, until it becomes very fragrant.
  4. Stir in the beans, cumin, chili powder, and paprika. Cook the mixture for about a minute longer, stirring constantly.
  5. Remove the skillet from heat, then stir in the lime juice, salt, pepper, and cilantro.
For the Crema
  1. In a bowl, add the yogurt, mayo, lime juice, garlic, salt, and onion powder. Immersion blend until creamy.
  2. Then, add the cilantro and blend until the sauce is smooth. Drizzle on top of your tacos!