Easy Vegetarian Tacos
Satisfy your cravings with these Easy Vegetarian Tacos, filled with fresh vegetables and bold spices. This vibrant dish offers a delicious and easy weeknight dinner option that your whole family will love. Perfect for any occasion, it's time to spice up your dinner table!
Equipment
- Chef's Knife
- Skillet
- Wooden Spoon
Ingredients
- 1 tablespoon olive oil
- 1/2 cup red onion chopped
- 1 medium zucchini chopped
- 8 ounces mushrooms sliced
- 1 medium red bell pepper stemmed, seeded, and chopped
- 2 cloves garlic minced
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1 tablespoon water
- 15 ounces black beans rinsed and drained
- 1/2 lime juice of
- 1/4 cup fresh cilantro chopped
- Kosher salt and freshly ground black pepper to taste
- Corn tortillas charred or warmed, for serving
- Optional Toppings pickled red onions, shredded cabbage, avocado, pico de gallo, cilantro, queso fresco or shredded cheese
Instructions
- Begin by heating olive oil in a large skillet over medium-high heat.
- Once the oil is heated, add the red onion, zucchini, mushrooms, and red bell pepper.
- After the vegetables have softened, stir in the minced garlic.
- Now, it’s time to add your spices! Sprinkle in the ground cumin, chili powder, smoked paprika, and dried oregano.
- Next, gently fold in the rinsed and drained black beans.
- Remove the skillet from the heat and stir in the freshly squeezed lime juice and chopped cilantro.
- To assemble your tacos, take a warm corn tortilla.
- Add your favorite toppings.
- Serve your tacos immediately for the best experience.
Notes
- Tip 1: You can store leftover filling in an airtight container in the fridge for up to three days.
- Tip 2: The veggie filling freezes well for up to three months. Just reheat it on the stovetop before serving.
- Tip 3: Serve with a refreshing salad or a side of rice to make it a complete meal.
- Tip 4: If you enjoy a kick, add some crushed red pepper or a dash of hot sauce to the filling.
- Tip 5: Feel free to substitute different vegetables based on what’s in season or what you have on hand.