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Vegetarian Taco Bowls with Anjou Pear Salsa & Avocado Crème

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Tacos taken to a whole new meatless level! With delicious black beans, garbanzo beans and Roma tomatoes, sweetened with Anjou pear salsa and topped with an avocado creme - simply pear-fect! Recipe and images by Toby Amidor, MS, RD
  • For the filling
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • 1/8 teaspoon salt
  • 1 tablespoon olive oil
  • ¼ medium onion, finely chopped (about ½ cup)
  • 1 clove garlic, minced
  • ½ yellow bell pepper, finely diced (about ½ cup)
  • 1 cup canned black beans, rinsed and drained
  • 1 cup canned garbanzo beans, rinsed and drained
  • 1 large Roma tomato, diced (about 1 cup)


  • For the Avocado Crème
  • ½ avocado
  • ¼ cup nonfat plain Greek yogurt or soy yogurt
  • 1 tablespoon fresh lime juice
  • 1 tablespoon lime zest
  • 1/8 teaspoon salt


  • For the Pear Salsa
  • ½ Anjou pear, finely diced (about ½ cup)
  • 1 mini or Persian cucumber, finely diced (about ½ cup)
  • 1 tablespoon red onion, finely diced
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon salt
  • 3 cups cooked red quinoa or brown rice

To make the filling:

1) In a small bowl, combine cumin, chili powder, onion powder, garlic powder, oregano, and salt.

2) In a medium saucepan, heat the olive oil over medium-low heat. Add the minced garlic and chopped onion, and sauté until the onion is soft and translucent, about 3 minutes. Add the bell pepper and cook until slightly softened, about 2 minutes. Add the black beans and garbanzo beans and gently fold into the vegetable mixture. Add the spice mixture and stir to combine. Continue to cook until the flavors combine, about 10 minutes, stirring every 30 seconds.

3) Add the tomato and stir to combine. Continue to cook until tomatoes soften, an additional 2 minutes. Remove the bean mixture from the heat to slightly cool.


To make the Avocado Crème:

1) Combine avocado, yogurt, lime juice, lime zest, and salt in a blender and blend until smooth, about 1 minute.


To make the Pear Salsa:

1) In a small bowl, combine the diced pears, cucumber, red onion, and cilantro. Add the lime juice and salt; stir until incorporated.


To assemble Taco Bowls

1) Place ¾ cup of red quinoa (or brown rice) on the bottom of each of 4 bowls. Spoon ¾ cups of the bean mixture over the red quinoa (or brown rice). Next, drizzle with 2 tablespoons of the Avocado Crème and finally, top with ¼ cup of the pear salsa.

  • Serving Size: 1 Bowl
  • Calories: 409
  • Carbohydrates: 64g
  • Protein: 16g

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