Easy Vegetarian Tacos
Recipe from Two Peas and Their Pod
These Easy Vegetarian Tacos are filled with a rainbow of vegetables, black beans, and lots of fresh and delicious toppings! They make a great quick, easy, and healthy meal! You can have them on the dinner table in less than 30 minutes!
Servings: 4
Calories: 216kcal
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1/2 red onion, chopped
- 1 medium zucchini, chopped
- 8 ounces mushrooms, sliced
- 1 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
- Juice of 1/2 lime
- 1/4 cup chopped fresh cilantro
- 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
- In a large skillet, heat the oil over medium high heat. Add the onion, zucchini, mushrooms, and bell pepper. Cook until vegetables are softened, stirring occasionally, about 5 to 7 minutes. Stir in the garlic and cook for 1 more minute.
- Add the cumin, chili powder, smoked paprika, and oregano with 1 tablespoon of water. Stir until well combined. Gently stir in the black beans. Add the lime juice and cilantro. Season with salt and pepper, to taste.
- To assemble the tacos, place the veggie filling in a warm corn tortilla. Top with desired toppings and serve immediately.
Nutrition
Calories: 216kcal | Carbohydrates: 33g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 24mg | Potassium: 821mg | Fiber: 12g | Sugar: 4g | Vitamin A: 1584IU | Vitamin C: 50mg | Calcium: 60mg | Iron: 4mg