Veggie Tacos
My veggie tacos are packed with Mexican spices, black beans, and a delicious mix of vibrant pan-seared vegetables like corn, peppers, and zucchini. They're easy to make, vegan, gluten-free, and can be on the table in about twenty minutes!
Servings: 4
Calories: 309kcal
Ingredients
- 2 tablespoons vegetable oil
- ½ medium red onion, sliced into half rings
- 1 cup corn kernels, fresh or frozen and thawed
- 3 garlic cloves, minced
- 1 red bell pepper, roughly chopped
- 1 green bell pepper, roughly chopped
- 1 medium zucchini, quartered and sliced
- 1 cup canned black beans, drained and rinsed
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- ½ teaspoon ancho chile powder
- 2 teaspoon lime juice
- 1 teaspoon salt, or to taste
- Black pepper, to taste
- ¼ cup fresh cilantro, chopped
- 8 corn tortillas, warmed in a skillet
For Serving
- Guacamole
- Salsa
- Vegan sour cream or cashew cream
Instructions
- Coat the bottom of a large skillet with the oil and place it over medium-high heat. Give the oil a minute to heat up, then add the red onion and corn. Cook the onion and corn by letting them sit on the hot surface for about a minute at a time, then stirring them and letting them sit again. Continue this for about five minutes, until the onion starts to soften and brown.
- Add both bell peppers and the zucchini to the skillet. Stir everything up and cook the mixture for about three minutes, stirring often, until the veggies are tender.
- Push the vegetables to the side, then add the garlic to the skillet in the space you just cleared. Sauté the garlic for about thirty seconds, stirring constantly, until it becomes very fragrant.
- Stir in the beans, cumin, chili powder, paprika, and ancho chile powder. Cook the mixture for about a minute longer, stirring constantly.
- Remove the skillet from heat, then stir in the lime juice, salt, pepper, and cilantro.
- Divide the mixture among the tortillas, then top each taco with accompaniments of choice. Serve.
Notes
Nutrition information does not include accompaniments.
Nutrition
Serving: 2tacos | Calories: 309kcal | Carbohydrates: 50g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 636mg | Potassium: 676mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1950IU | Vitamin C: 76mg | Calcium: 96mg | Iron: 4mg