Vegetarian Tacos

Try the fresh flavors of our Vegetarian Tacos Recipe! Filled with onions, bell peppers, zucchini, corn, and black beans, these easy-to-make veggie tacos are seasoned with garlic and savory spices. Ready in about 40 minutes, they’re a delicious meatless alternative! They are a fun recipe to assemble on a vegetarian taco board.

Storage Recommendations:

These veggie tacos are best enjoyed fresh, but you can also store the components separately for future meals.

Store the vegetable filling in an airtight container in the refrigerator for up to 4 days. The tortillas should be kept in a cool dry place or refrigerated until ready to use.

When you’re ready to assemble and eat the tacos, simply reheat the filling on the stove or in the microwave, warm up the tortillas, and add your fresh toppings.

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Note that it’s best to add the fresh toppings, like cabbage, cheese, tomatoes, jalapeno, and avocado, right before serving to maintain their texture and flavor.

Vegetarian Tacos

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Author: Kimberly Vargo

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 Servings

Prevent your phone from shutting off while cooking!

Ingredients

For the Taco filling:

• 2 tablespoons cooking oil, a neutral oil of your choice
• 1 sweet onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 zucchini, sliced and quartered
• 4 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon oregano
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon chili powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon black pepper
• 1 cup frozen corn
• 1 cup black beans, drained and rinsed (canned)
• 1 lime, juiced
• 1 lemon, juiced
• 12 corn tortillas

Optional Garnishes:

• Red cabbage
• cotija cheese
• Cherry tomatoes
• Sliced jalapenos
• Diced avocados
• Fresh cilantro
• Lime wedges

Instructions

 

• Heat the oil in a large skillet over medium heat. Once the oil is hot, add the onion, green and red bell peppers, and zucchini. Cook for 5 minutes, or until the vegetables begin to soften.
  2 tablespoons cooking oil

  1 sweet onion

  1 red bell pepper

  1 green bell pepper

  1 zucchini
• Stir in garlic, cumin, chili powder, oregano, smoked paprika, salt, cayenne and pepper. Cook for another 30 seconds to 1 minute.
  4 garlic cloves

  1 teaspoon cumin

  ¼ teaspoon chili powder

  1 teaspoon oregano

  ½ teaspoon smoked paprika

  ½ teaspoon salt

  ¼ teaspoon cayenne pepper

  ¼ teaspoon black pepper
• Fold in the frozen corn and black beans, and cook for another 1-2 minutes until the corn and beans are warmed through. Remove from heat.
  1 cup frozen corn

  1 cup black beans
• Stir in the lemon and lime juice, and set aside.
  1 lime

  1 lemon
• Warm-up 12 yellow corn tortillas by carefully roasting over an open flame or heating on a baking sheet in the oven for a few minutes.
  12 corn tortillas
• Next, assemble tacos starting with a scoop of vegetable filling into the center of a warm tortilla. Then top with shredded cabbage, crumbled cotija cheese, cherry tomatoes, sliced jalapeno, and avocado slices.
  Red cabbage

  cotija cheese

  Cherry tomatoes

  Sliced jalapenos

  Diced avocados
• Garnish with fresh cilantro and more lime juice. Enjoy immediately.
  Fresh cilantro

  Lime wedges
• Scroll up and see the post for tips, FAQs, and storage recommendations.

Notes

1. The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 tacos. Actual calories will vary.

Nutrition

Serving: 2tacosCalories: 263kcalCarbohydrates: 47gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 340mgPotassium: 533mgFiber: 9gSugar: 4gVitamin A: 925IUVitamin C: 65mgCalcium: 95mgIron: 2mg