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Veggie Tacos with Tomatillo Salsa Verde

pantry friendly recipe
Veggie Tacos with Salsa Verde

How happy was I when I opened my refrigerator today and saw the Tomatillo Salsa Verde I had whipped up yesterday. I was able to make a perfect lunch with a hodgepodge of ingredients from my fridge and cupboard. These Veggie Tacos with Tomatillo Salsa Verde can be thrown together with a variety of vegetables, lettuces, beans and cheese.

What I used in today’s tacos:

I found some corn tortillas in the freezer, a can of black beans in the cupboard, arugula, avocado, purple cabbage and cheddar cheese in the fridge and a couple of radishes from my garden –yay!! This little lunch would have been perfectly good without the Salsa Verde but so much better with it.

A perfect example of a pantry-friendly recipe. I planned ahead, stocked my cupboard and freezer with items for future use and they were there in my time of need.

Other veggie combos:

• raw shredded or sautéed zucchini, spinach leaves, avocado and feta cheese with white beans and salsa verde

• whole grain tortilla with refried beans, cheddar cheese, arugula and salsa verde

For non vegetarians:

• add leftover chicken or steak to any of the above combinations

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Veggie Tacos with Salsa Verde

  • Author: Lisa @ My Studio Kitchen
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Diet: Vegetarian


A super quick meal that can be thrown together from the ingredients you have in your cupboard.


  • 4 small tortillas
  • 1 cup shredded cheddar cheese
  • 1/2 can black beans
  • 1 cup arugula
  • 1/2 cup purple cabbage
  • 1/2 avocado, sliced
  • 4 radishes, sliced thin
  • 1/2 cup salsa verde


  1. Heat up a large skillet on stove
  2. Place the tortillas on hot skillet and add shredded cheese, cover with lid to melt.
  3. Remove tortillas and place 2 per plate, add beans (I used room temp but you could heat up if desired), a handful of arugula, 2 slices of avocado, radishes and 2-3 spoonfuls salsa verde.
  4. Tomatillo Salsa Verde recipe.
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: Mexican pantry

Keywords: mexican, black beans, tacos, vegetarian, vegetables, cheddar cheese



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Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.







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