Black White And Red All Over Vegetarian Tacos Recipes

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VEGETARIAN BLACK BEAN TACOS (& MORE RECIPES!)



Vegetarian Black Bean Tacos (& More Recipes!) image

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

2 15-ounce can black beans
2 garlic cloves
1 tablespoon olive oil
1 tablespoon butter (or substitute more olive oil for vegan)
1/2 teaspoon cumin
1 scant teaspoon kosher salt
1 can corn
Romaine lettuce, chopped
Feta cheese crumbles or shredded cheese
Taco sauce (purchased or homemade) or salsa
Cilantro leaves, torn
Sliced red onions or Pickled Red Onions
Avocado, chopped
Sour cream, 5 Minute Cilantro Lime Sauce or Cilantro Sauce (vegan), optional**
8 small tortillas, flour or corn

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 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

Categories     Main Course

Time 15m

Number Of Ingredients 19

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.

VEGETARIAN BLACK BEAN AND SWEET POTATO TACOS RECIPE BY TASTY



Vegetarian Black Bean And Sweet Potato Tacos Recipe by Tasty image

Here's what you need: sweet potato, olive oil, kosher salt, ground black pepper, corn tortillas, black beans, pico de gallo, avocado, fresh cilantro

Provided by Pierce Abernathy

Categories     Lunch

Time 30m

Yield 2 tacos

Number Of Ingredients 9

¼ cup sweet potato, diced
1 teaspoon olive oil
1 teaspoon kosher salt
¼ teaspoon ground black pepper
2 corn tortillas
¼ cup black beans, 1 can, drained and rinsed
¼ cup pico de gallo, see recipe
¼ avocado, diced
2 tablespoons fresh cilantro, chopped

Steps:

  • Toss the sweet potatoes with the olive oil, salt, and pepper in a medium microwave-safe bowl, and microwave until tender, about 2 minutes.
  • Heat the tortillas in a dry skillet over low heat and fill with cooked sweet potatoes, black the beans, pico de gallo, and avocado. Garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 145 calories, Carbohydrate 22 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, Sugar 2 grams

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

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.

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