Vegetarian Tacos Recipes
VEGETARIAN TACOS WITH AVOCADO SAUCE
These easy vegetarian tacos are filled with black beans, roasted vegetables, and a delicious creamy avocado tomatillo sauce. Feel free to use any roasted vegetables you like here. Sweet potatoes, winter squash, poblano peppers, and/or roasted onions would all be great.
Provided by Jeanine Donofrio
Categories Main Course
Time 15m
Number Of Ingredients 19
Steps:
- Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
- Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
- Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.
VEGETARIAN BLACK BEAN TACOS (& MORE RECIPES!)
This black bean tacos recipe takes just 15 minutes! It's a fast and easy dinner idea that's easy to customize and pleases everyone.
Provided by Sonja Overhiser
Categories Main Dish
Time 15m
Number Of Ingredients 15
Steps:
- Drain the beans, but don't rinse them. Mince the garlic. In a medium saucepan, heat the olive oil and butter over medium heat. Add the garlic and sauté for about 30 seconds until fragrant but not yet browned. Add the beans (drained but not rinsed), cumin, kosher salt, and several grinds of black pepper. Cook 3 to 4 minutes until warmed through and the liquid cooks down and thickens. Taste and add additional salt if desired.
- Review the toppings above and prep them as desired.
- Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
- Place the black beans in the tortillas, then top with toppings and enjoy.
Nutrition Facts : Calories 310 calories, Sugar 1.9 g, Sodium 826.6 mg, Fat 11.5 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 41.4 g, Fiber 9.6 g, Protein 11.7 g, Cholesterol 12.2 mg
VEGETARIAN TACOS
A vegetarian alternative to this Mexican favorite. My parents are a little leary of my non-meat dishes, but they love Mexican food. And this was a big hit. I was happy...
Provided by Kozmic Blues
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In large fry pan, heat oil over medium heat.
- Cook the onion, celery, red or green pepper, jalapeno, and garlic until softened.
- Add garbanzo beans, spices, and a couple tsp of salsa.
- Stir until heated through.
- I like to fit the taco shells in a baking pan, spoon in filling evenly into the shells and bake in a 300°F oven for 5 minutes or so.
- It helps the shells from falling apart when you take the first bite.
- Remove from oven and top with your favorite toppings.
Nutrition Facts : Calories 334.5, Fat 10.5, SaturatedFat 2.2, Sodium 589.7, Carbohydrate 51.7, Fiber 8.7, Sugar 3, Protein 9.4
VEGGIE TACOS
These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 tacos.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar. , Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes., Serve in taco shells. Top with cheese and avocado.
Nutrition Facts : Calories 430 calories, Fat 22g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 770mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 10g fiber), Protein 12g protein.
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Author Alexa TuckerPublished 2017-07-27
- Roasted Cauliflower and Lentil Tacos from Cookie + Kate. In case you were looking for yet another way to use one of the most versatile veggies around, cauliflower also makes a pretty great taco filling.
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- Roasted Butternut Squash Tacos from Cookie + Kate. Butternut squash makes for a creamy, unexpected taco filling, while purple cabbage adds crunch and black beans provide protein.
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