Vegetarian Texas 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 TEXAS TACOS
Make and share this Vegetarian Texas Tacos recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 32m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- In a large skillet, heat the oil, over medium heat.
- Add in the onion and garlic; sauté, stirring frequently, for 5 minutes or until the onion is clear.
- Add in the cumin and chili powder; stir for about 1-2 minutes.
- Add the beans and salsa; mash with the back of a wooden spoon or a potato masher until the mixture is your preferred state of chunky or smooth.
- Season with salt and hot sauce to taste.
- Transfer bean mixture to a casserole dish.
- Top with 1/3 cup shredded cheese.
- Cook at 350°F for 15-20 minutes or until heated through and starts to brown.
- Remove from oven.
- I let everyone assemble their own tacos and set out the bean mixture, taco shells, and all the toppings out on the table.
- Here is how I make mine: I spoon the bean mixture into the taco shell, then add salsa, lettuce, avocado and cheese; then I squeeze a little lime over the top.
- Feel free to add as many or as few toppings as your shell will hold.
Nutrition Facts : Calories 243, Fat 8.6, SaturatedFat 2.7, Cholesterol 4, Sodium 220, Carbohydrate 33.6, Fiber 7.5, Sugar 1.1, Protein 9
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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