Soft Vegetable Tacos Recipes

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EASY VEGETABLE SOFT TACOS RECIPE



Easy Vegetable Soft Tacos Recipe image

These vegetable soft tacos come together in about 20 minutes, and the natural flavors practically sing! This recipe is great for vegetarian and gluten free meals.

Provided by Dara Michalski | Cookin' Canuck

Categories     Entrees

Time 23m

Number Of Ingredients 16

1 1/2 teaspoons olive oil (divided)
1/2 yellow onion (chopped)
1 cup sliced mushrooms
1/2 cup chopped zucchini
1/2 cup chopped yellow squash
1/2 jalapeno pepper (seeds & membranes removed, minced)
2 garlic cloves (minced)
1 teaspoon ground cumin
1/2 teaspoon oregano
1 tomato (chopped)
1/4 - 1/2 teaspoon salt
1/4 teaspoon ground pepper
juice of 1/2 lime
4 corn tortillas
1/4 cup crumbled cotija cheese
2 tablespoon minced cilantro

Steps:

  • Heat 1 teaspoon olive oil in a large nonstick skillet set over medium heat. Add the onions and cook for 2 minutes.
  • Add the remaining ½ teaspoon olive oil, mushrooms, zucchini, yellow squash, jalapeno, cumin and oregano. Cook until the vegetables are tender, 4 to 5 minutes.
  • Add the tomato and cook for 1 minute. Remove the skillet from the heat and stir in the lime juice.
  • While the vegetables are cooking, heat the corn tortillas, in a single layer on a paper towel in the microwave, about 30 seconds.
  • Divide the vegetables evenly between the corn tortillas, and top with cotija cheese and cilantro. Serve.

Nutrition Facts : ServingSize 2 Tacos, Calories 236.4 kcal, Carbohydrate 27.2 g, Protein 7.1 g, Fat 11.2 g, SaturatedFat 4.1 g, Cholesterol 18 mg, Sodium 591 mg, Fiber 4.1 g, Sugar 4.3 g

SOFT VEGETABLE TACOS



Soft Vegetable Tacos image

This easy vegetarian tacos feature corn and black beans. They're easy and fast, and the heat can be adjusted depending on the type of salsa you choose. -Leona Strait, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1-2/3 cups fresh or frozen corn, thawed
1 small zucchini, finely chopped
1 small onion, finely chopped
1 tablespoon canola oil
1 can (15 ounces) black beans, rinsed and drained
1/4 cup salsa
8 flour tortillas (6 inches), warmed
1/2 cup sour cream
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, saute the corn, zucchini and onion in oil until tender. , Stir in beans and salsa. Cook, uncovered, over medium heat for 3-4 minutes or until heated through, stirring occasionally. , Spoon a heaping 1/3 cupful onto half of each tortilla; top with sour cream and cheese. Fold tortilla over filling.

Nutrition Facts : Calories 524 calories, Fat 23g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 902mg sodium, Carbohydrate 59g carbohydrate (5g sugars, Fiber 6g fiber), Protein 21g protein.

SOFT VEGETABLE TACOS



Soft Vegetable Tacos image

Provided by David Badal

Categories     Bean     Leafy Green     Pepper     Vegetable     Sauté     Vegetarian     Quick & Easy     Dinner     Lunch     Spinach     Bell Pepper     Jalapeño     Hominy/Cornmeal/Masa     Bon Appétit     Houston     Texas     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 13

1 tablespoons olive oil
1 medium onion, chopped
2 red bell peppers, coarsely chopped
2 large garlic cloves, chopped
1 jalapeño chili, seeded, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
3/4 cup tawny Port
1 15- to 16-ounce can pinto beans, rinsed, drained
1 15- to 16-ounce can golden or white hominy, rinsed, drained
2 cups chopped fresh spinach
12 warm corn tortillas

Steps:

  • Heat olive oil in heavy large saucepan over medium-high heat. Add onion, red bell pepper, garlic and chili. Sauté until vegetables soften, about 10 minutes. Add chili powder, cumin and oregano and sauté 2 minutes. Add Port and simmer until liquid reduces by half, about 10 minutes. Mix in beans and hominy and heat through. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm mixture over medium heat before continuing.) Add spinach and stir until wilted, about 2 minutes.
  • Spoon 1/3 cup vegetable mixture onto each tortilla. Roll up tortilla to enclose filling and serve.

SOFT TACOS WITH MUSHROOMS AND CABBAGE



Soft Tacos With Mushrooms and Cabbage image

Two nutrient-dense vegetables combine forces in this delicious filling. Mushrooms are an excellent source of vitamins and many minerals, particularly selenium, copper, potassium, phosphorous, zinc, and manganese - and they contain a powerful antioxidant called L-ergothioneine. They're used medicinally throughout Asia for their immunity-boosting properties. They also contain more protein than most other vegetables, and their meaty texture makes them a perfect choice for vegetarians. Cabbage possesses phytochemicals like sulforaphane, which protects the body against cancer-causing free radicals, and indoles, which help metabolize estrogens. It's also an excellent source of vitamins K and C, and a very good source of dietary fiber, vitamin B6, folate, manganese and omega-3 fatty acids.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 15m

Yield 4 servings.

Number Of Ingredients 10

1 tablespoon extra virgin olive oil
1 pound mushrooms, cut in thick slices
1 bunch scallions, white and light green parts, finely chopped
2 garlic cloves, minced
Salt and freshly ground pepper to taste
1 small head cabbage
1/4 cup chopped cilantro
1/4 to 1/2 cup Chipotle Ranchera Salsa
8 corn tortillas
Queso fresco to taste

Steps:

  • Heat a large, heavy skillet over medium-high heat and add the olive oil. When the oil is hot, add the mushrooms and sear, stirring often or tossing in the pan, until they are lightly colored and beginning to sweat, 3 to 5 minutes. Add the scallions and cook, stirring, for about 1 minute, until tender. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute.
  • Season the mushrooms with salt and pepper and stir in the cabbage. Cook, stirring often, until the cabbage is tender, about 5 minutes. Add salt and pepper to taste and stir in the cilantro and .25 to .5 cup of the salsa (to taste).
  • Heat the tortillas. Top with the mushroom/cabbage mixture, sprinkle with cheese if desired, and serve.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 5 grams, Fiber 10 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 929 milligrams, Sugar 10 grams

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