Veggie Shawarma Tacos Recipes

VEGETARIAN TACOS WITH AVOCADO SAUCE

Vegetarian Tacos with Avocado Sauce image

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

Time 15m

Number Of Ingredients 19

Ingredients

1 small Japanese eggplant (chopped into 1-inch pieces)
1 cup chopped summer squash
1 red bell pepper (chopped into 1-inch pieces)
1 cup cherry tomatoes (sliced)
extra-virgin olive oil (for drizzling)
6 tortillas
1 cup cooked black beans (drained and rinsed)
1 avocados (diced)
chopped cilantro
1 serrano pepper (sliced, optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
1/3 cup tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tablespoons extra-virgin olive oil
lime juice (to taste)
sea salt and freshly ground black pepper

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.

VEGGIE SHAWARMA TACOS

Veggie Shawarma Tacos image

These incredible veggie tacos combine deep umami tastes of portabella mushrooms, Middle Eastern spices and a luscious tahini guacamole. Perfect for your Big Game celebration!

Provided by Vicky & Ruth

Categories Entree

Time 20m

Number Of Ingredients 22

Ingredients

For the shawarma spice mix:
2 tsp sweet paprika
1/2 tsp allspice
1/2 tsp cumin
1/2 tsp turmeric
1/4 tsp cinnamon
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ginger powder
For the tahini guacamole:
2 ripe avocados
2 tbsp Mighty Sesame Co. Tahini
1 tbsp freshly squeezed lemon juice
1/4 tsp salt
For the tacos:
2 tbsp extra virgin olive oil
16oz portabella mushrooms, sliced thick (about 3/4 inch slices )
1/4 to 1/2 tsp salt (to taste)
3 cucumbers, peeled and diced
1/2 pint grape tomatoes, cut into quarters
6 corn or flour tortillas (taco size)
Fresh cilantro for garnish (optional)

Steps:

Combine all the ingredients of the spice mix in a small bowl and set aside
To prepare the tahini guacamole, cut the avocados in half, remove the pit and scoop the flesh out using a spoon. Place it in a medium size bowl and mash it with a fork. Add the tahini, lemon juice and salt and mix well. Refrigerate until ready to use
Heat the olive oil over medium-high in a large nonstick skillet. Add the mushrooms and spice mix and toss well. Cook for about 5 minutes, tossing frequently (the mushrooms will shrink considerably). Add the salt and set aside until ready to use
To assemble the tacos, spread a heaping tablespoon of tahini guacamole on the tortilla. Arrange the mushrooms, cucumbers and tomatoes on top and garnish with cilantro (if using)

Nutrition Facts : ServingSize 1 taco, Calories 285 calories, Sugar 4.6, Sodium 535, Fat 17, SaturatedFat 2.3, UnsaturatedFat 12.8, Carbohydrate 29.7, Fiber 5.5, Protein 7.5

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