Veggiecrumbletacos Recipes

VEGGIE TACOS

Veggie Tacos image

A hearty taco that contains no meat. If you want to really keep it vegan, go with a soy cheese for topping.

Provided by CRAZY4SUSHI

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 ½ pounds cremini mushrooms, coarsely chopped
1 red bell pepper, diced
1 (15 ounce) can pinto beans, rinsed and drained
1 (1 ounce) packet taco seasoning mix
2 green onions, sliced thinly
¼ cup water
6 (8 inch) whole wheat tortillas

Steps:

Heat olive oil in a skillet over medium-high heat. Add mushrooms and red bell peppers; saute until mushrooms are soft and meaty, about 20 minutes. Add pinto beans, taco seasoning mix, green onions, and water. Stir well; continue to cook until all liquid is evaporated, about 5 minutes more.
Divide mushroom filling evenly between tortillas. Add your favorite taco toppings.

Nutrition Facts : Calories 220 calories, Carbohydrate 42.4 g, Fat 3.3 g, Fiber 7.8 g, Protein 11.6 g, SaturatedFat 0.5 g, Sodium 761 mg, Sugar 1.8 g

VEGGIE TACOS

Veggie Tacos image

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

Ingredients

2 tablespoons canola oil
3 cups shredded cabbage
1 medium sweet red pepper, julienned
1 medium onion, halved and sliced
2 teaspoons sugar
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
1 can (4 ounces) chopped green chiles
1 teaspoon minced garlic
1 teaspoon chili powder
1/4 teaspoon ground cumin
8 taco shells, warmed
1/2 cup shredded cheddar cheese
1 medium ripe avocado, peeled and sliced

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.

ROASTED-VEGETABLE TACOS

Roasted-Vegetable Tacos image

Fire up the oven! Oven-roasting fresh vegetables is easy, and they make an excellent filling for tacos.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

Olive oil-flavored cooking spray
1 cup sliced fresh mushrooms (3 ounces)
1 medium onion, cut into wedges
1 medium bell pepper, cut lengthwise into eighths
1 medium zucchini, cut into 1/4-inch slices
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)
12 Old El Paso™ taco shells
3/4 cup Old El Paso™ salsa (any variety)
Chopped fresh cilantro, if desired

Steps:

Heat oven to 425°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
Place mushrooms, onion, bell pepper and zucchini in single layer in pan. Spray with cooking spray. Sprinkle with salt and red pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
Sprinkle cheese into taco shells. Top with vegetables and salsa. Sprinkle with cilantro.

Nutrition Facts : Calories 215, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2, Fiber 4 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg

VEGGIE TACOS

Veggie Tacos image

Provided by Sheila Lukins

Categories Bean Tomato Vegetable Super Bowl Vegetarian Kid-Friendly Lunch Cheddar Eggplant Chickpea Healthy Sour Cream Simmer Parade Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 8 tacos

Number Of Ingredients 22

Ingredients

Vegetable Filling:
1 small eggplant, cut into 1/2-inch cubes
1 1/2 teaspoons coarse salt
6 tablespoons olive oil
3/4 cup diced onion
2 cloves of garlic, finely chopped
1 cup diced red bell pepper
1 can (28 ounces) tomatoes
3/4 pound plum tomatoes, cut into 1-inch cubes
1 tablespoon chili powder
1 1/2 teaspoons cumin
Salt and pepper, to taste
1/4 cup chopped parsley
1/2 cup canned dark-red kidney beans, drained
1/2 cup canned chickpeas, drained
For the tacos:
8 hard corn taco shells
2 cups finely shredded iceberg lettuce
1 cup diced red onion
4 ripe plum tomatoes, diced
8 ounces sour cream
8 ounces grated Cheddar cheese

Steps:

1. Place the eggplant in a colander and sprinkle with the salt. Let stand for 1 hour. Pat dry with paper towels. Meanwhile, heat 4 tablespoons of the oil in a large skillet over medium heat. Add the eggplant and sauté until almost tender, adding more oil if necessary. Remove to a casserole.
2. Heat the remaining oil in the same skillet over low heat; wilt the onion, garlic and red pepper for 10 minutes, then add to the casserole. Place casserole over low heat and add the ingredients up through the parsley. Cook, uncovered, stirring frequently, for 30 minutes.
3. Stir in the kidney beans and chickpeas; cook for 15 minutes. The skin of the eggplant should be tender. Adjust seasonings.
4. Prepare the tacos: Place 1/4 cup of the cooked veggies in each taco shell. Top with some shredded lettuce and 1 tablespoon each of the onion and tomatoes. Dollop with sour cream and sprinkle with cheese. Serve immediately.

VEGGIE BEEF TACOS

Veggie Beef Tacos image

These tacos with a twist (think carrot purée) don't just add a boost of veggies, they also make for an easy-to-make family go-to dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 5

Number Of Ingredients 4

Ingredients

10 taco shells
1 lb lean ground beef
1 package (1 oz) taco seasoning mix
1 pouch (4 oz) carrot purée

Steps:

Heat taco shells as directed on box.
Make beef mixture as directed on taco seasoning mix pouch--except stir in carrot purée with the water.
Spoon beef mixture into taco shells.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 1/2 g

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

Ingredients

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.

THE BEST VEGGIE TACOS EVER

The Best Veggie Tacos Ever image

My daughters love this recipe. I make them at least 3 times a month. They are not vegetarians but now they won't eat tacos with regular meats.

Provided by yani42

Categories Vegetable

Time 40m

Yield 8 tacos, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon sofrito sauce
1 sazon goya
1 teaspoon cayenne pepper
2 tablespoons olive oil
12 ounces Morningstar Farms Meal Starters Grillers recipe crumbles
8 taco shells
1 cup lettuce, shredded
1 tomatoes, diced
8 ounces sour cream
7 ounces guacamole
1 cup four-cheese Mexican blend cheese, shredded

Steps:

Saute sofrito sauce, sazon, cayenne pepper in olive oil in medium heat.
Add Morning Star Farm Griller Crumbles; cook over medium heat for 10 minutes.
Heat tacos shells in microwave 20 seconds.
Shred lettuce and dice tomatoes.
Create tacos with meatless meat, sour cream, guacamole, shredded cheese, and salad.

Nutrition Facts : Calories 212.6, Fat 16.9, SaturatedFat 7.8, Cholesterol 32.9, Sodium 262.1, Carbohydrate 10.4, Fiber 0.9, Sugar 2.4, Protein 5.3

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