Name: High-Protein Vegetarian California Tacos
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 (15 oz) cans black beans, drained and rinsed; 2 (15 oz) cans pinto beans, drained and rinsed; 1 tbsp olive oil; 1 large yellow onion, diced; 4 cloves garlic, minced; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp dried oregano; 1/2 tsp kosher salt, plus more to taste; 1/2 tsp black pepper; 8 small corn tortillas (gluten-free if needed); 2 cups low-fat cottage cheese; 2 cups shredded reduced-fat cheddar cheese; 2 ripe avocados, sliced; 2 cups finely shredded green cabbage; 1/2 cup pickled red onions; 1 cup cherry tomatoes, quartered; 2 limes, cut into wedges; Hot sauce, to taste (optional)

High-Protein Vegetarian California Tacos

miradu

These California-inspired vegetarian tacos deliver vibrant flavor and a serious protein punch, perfect for a sunny West Coast evening. Hearty black and pinto beans are seasoned and gently mashed for richness, layered with a creamy blend of cottage cheese and cheddar for maximum protein, and piled high with crisp cabbage, tangy pickled onions, ripe avocado, and juicy tomatoes. Each bite is a colorful, savory celebration—totally meatless and cilantro-free, but bursting with fresh, satisfying textures. Enjoy these tacos with friends on a warm evening, and don’t forget a squeeze of lime for that bright finish!

Ingredients

Instructions

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent and golden, about 5 minutes.
Add the minced garlic, smoked paprika, cumin, chili powder, oregano, salt, and black pepper. Stir for 1 minute until fragrant.
Add the black beans and pinto beans to the skillet. Use a potato masher or fork to lightly mash about half of the beans for creamy texture while leaving some whole. Stir and cook until heated through, about 5 minutes.
Warm the corn tortillas directly over a gas flame or in a dry skillet until soft and slightly charred, about 30 seconds per side.
In a small bowl, combine the cottage cheese and shredded cheddar cheese. Mix together to create a creamy, high-protein cheese filling.
To assemble each taco: Spread a generous spoonful of the bean mixture onto each tortilla. Top with a big scoop of the cottage cheese-cheddar mixture.
Layer with cabbage, a few slices of avocado, pickled red onions, and cherry tomato quarters.
Serve immediately with lime wedges and hot sauce on the side.