Tacos For Vegetarians And Non Vegetarians 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 TACOS
Sweet potatoes, black beans, and corn combine in a flavorful, healthy taco filling. Garnish with cheese, tomatoes, cilantro, and sour cream, or your choice of toppings.
Provided by GFmammacook
Categories Main Dish Recipes Taco Recipes
Time 1h8m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Drizzle 4 1/2 teaspoons olive oil over diced sweet potatoes in a bowl. Add garlic and salt. Toss to coat potatoes in oil. Spread on a rimmed baking sheet in a single layer.
- Roast in the preheated oven, stirring every 15 minutes, until tender, about 40 minutes.
- Heat remaining 1 1/2 teaspoons olive oil in a skillet over medium heat. Cook and stir onion until translucent, 5 to 10 minutes. Add corn and cook until corn begins to brown, 5 to 8 minutes. Stir in taco sauce, taco seasoning, and coriander. Add water and bring to a simmer; simmer gently until slightly thickened, about 3 minutes.
- Stir roasted sweet potatoes and black beans into the skillet to coat with sauce. Spoon mixture over tortillas.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 72.8 g, Fat 8.3 g, Fiber 14.6 g, Protein 12 g, SaturatedFat 1.2 g, Sodium 1228.8 mg, Sugar 7.9 g
TACOS: FOR VEGETARIANS AND NON-VEGETARIANS
This is the way I prepare tacos when cooking for my meat eating DH and my vegetarian DD. Sometimes this is served with taco shells and sometimes with flour tortillas.
Provided by Dreamer in Ontario
Categories Beans
Time 40m
Yield 15-20 tacos
Number Of Ingredients 10
Steps:
- Brown ground beef in skillet and drain.
- Stir in taco seasoning mix and 1 cup water.
- Bring to a boil, reduce heat and simmer, uncovered and stirring occasionally for 15 to 20 minutes.
- While beef mixture is simmering, combine 1/4 cup of salsa into the refried beans (may skip this step if you prefer).
- Heat beans in small saucepan.
- Arrange beef, beans and remaining ingredients in serving dishes and platters.
- Allow diners to assemble tacos as desired.
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VEGETARIAN LENTIL TACOS RECIPE - PEAS AND CRAYONS
From peasandcrayons.com
5/5 (25)Total Time 40 minsCategory Main CourseCalories 114 per serving
- Heat 3 cups of water in a pot until it's just about to boil, add lentils, and reduce to simmer for 15-25 minutes or until tender.
EPIC VEGETARIAN TACOS RECIPE - COOKIE AND KATE
From cookieandkate.com
4.8/5 (76)Calories 461 per servingCategory Entree
- Once they’re ready, warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
- To assemble the tacos, spread refried beans down the center of each tortilla. Top with avocado dip and onions (for reference, I used all of the beans and about half of the avocado dip and onions). Finish the tacos with garnishes of your choice, and serve immediately.
- Leftover components are best served separately; reheat the tortillas and beans before serving. Leftover pickled onions and avocado dip are great on quesadillas, nachos or tortilla chips, sandwiches, etc.
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- Roasted Cauliflower and Lentil Tacos from Cookie + Kate. In case you were looking for yet another way to use one of the most versatile veggies around, cauliflower also makes a pretty great taco filling.
- Crispy Avocado Tacos from A Couple Cooks. Important life rule: Always say yes to crispy avocado fries. Get the recipe here.
- Roasted Butternut Squash Tacos from Cookie + Kate. Butternut squash makes for a creamy, unexpected taco filling, while purple cabbage adds crunch and black beans provide protein.
- Blackened Zucchini Tacos from Well Plated. Zucchini and corn fresh off the cob make these tacos a stellar summertime staple. Get the recipe here.
- Crumbled Tofu Tacos from Connoisseurus Veg. This recipe also explains how to store tofu in your freezer, so you’re always 15 minutes away from taco time when you’ve got it on hand.
- Roasted Corn Tacos With Mango Slaw from Emilie Eats. These summery tacos use crumbled veggie burgers, but you can sub your meat alternative of choice. Get the recipe here.
- Lentil Walnut Tacos With Smoky Cashew Queso from Dishing Up the Dirt. The smoky cashew queso these tacos are topped with might just become your new favorite sauce.
- Grilled Zucchini Tacos from Spoon Fork Bacon. Enjoy the best of summer produce with these perfectly light veggie tacos. Get the recipe here.
- Baked Tofu Tacos With Chipotle Tahini Sauce from A Couple Cooks. The tofu in this recipe is marinated and then baked for a crunchy-on-the-outside, chewy-on-the-inside finish.
- Tempeh Tacos With Avocado Kiwi Salsa from Live Eat Learn. These look pretty much identical to traditional ground beef tacos in crunchy shells, except they’re totally vegan and are topped with avocado-kiwi salsa (!!).
13 TASTY VEGAN TACO RECIPES - CLEAN GREEN SIMPLE
From cleangreensimple.com
4.8/5 (4)Total Time 50 minsCategory Main CoursePublished 2021-08-25
- Crispy Cauliflower Tacos. Vegan, Soy-free | Total time: 50 minutes. Turn up the heat with these crispy cauliflower tacos. Cauliflower florets are dipped in a batter of chipotle peppers and dairy-free milk, then breaded and roasted until tender.
- 5-Ingredient Vegan Tacos. Vegan | Total time: 12 minutes. With only 12 minutes of total prep and cook time, you’ll be enjoying these easy vegan tacos in no time at all.
- Quinoa Tacos. Vegan, Gluten-free, Soy-free | Total time: 1 hour. This flavorful taco “meat” is made with quinoa, smoky seasonings, and salsa. With quinoa as the main ingredient and only a tablespoon of oil in the whole recipe, it’s a super-healthy vegan substitute for ground beef!
- Sweet Potato & Black Bean Tacos with Avocado-Pepita Dip. Vegan, Gluten-free, Soy-free | Total time: 1 hour. If you love all things savory and spicy, try these sweet potato and black bean tacos with avocado-pepita dip.
- Barbecue Brussels Sprouts Tacos. Vegan, Gluten-free, Soy-free | Total time: 45 minutes. Though Brussels sprouts aren’t usually associated with Mexican food, these barbecue Brussels sprouts tacos will prove that anything is possible.
- Jamaican Jerk Vegan Tacos. Vegan, Gluten-free, Soy-free | Total time: 40 minutes. These vibrant vegan tacos feature spicy jackfruit “meat” and homemade mango avocado salsa.
- Vegan Black Bean Tacos. Vegan, Gluten-free | Total time: 30 minutes. When it comes to plant-based eating, you can’t go wrong with canned beans. This is especially true if you’re making these vegan black bean tacos, a simple yet hearty recipe.
- Crispy Tofu Tacos with Vegan Lime Crema. Vegan, Gluten-free | Total time: 40 minutes. Contrary to popular belief, tofu doesn’t have to mushy and flavorless.
- Air Fryer Cauliflower Chickpea Tacos. Vegan | Total time: 30 minutes. If you have an air fryer, you’ll want to make these air fryer crispy cauliflower chickpea tacos ASAP.
- Jackfruit Tacos with Avocado Lime Sauce. Vegan | Total time: 30 minutes. Add jackfruit to your weekly rotation with these jackfruit tacos and avocado lime sauce.
VEGAN TACOS - GOOD VEGAN RECIPES, MADE EASY - LOVING IT VEGAN
From lovingitvegan.com
5/5 (12)Category Entree, Gluten-Free, SavoryCuisine Mexican, VeganCalories 325 per serving
- If you're making the vegan taco meat then start off with that since it has to bake for 30 minutes. So make that according to the linked recipe and get that in the oven and then start on your black beans.
- Add the chopped onion to a pan along with the olive oil, crushed garlic, cayenne pepper, chili flakes and ground cumin and sauté until the onions are softened. Add in the black beans and sauté with the onions and spices until heated through. If it's getting too dry in the pan then add in a little water. Add salt and pepper to taste.
TACOS RECIPES|INDIAN VEG AND NON-VEG RECIPES - BAWARCHI
From bawarchi.com
- Mix flours and salt. Add some water knead to a pliable dough. || Divide and roll into 4-5 inch thin chapattis. Prick both sides with fork. || Arrange on a large cloth to air out. || Deep-fry one at a time till lightly golden. || Fold into a 'U' or taco shape while hot, drain and cool. Repeat for all. || For bean filling: || Pressure cook rajma till well cooked. (approx. 7 whistles). || Drain and mash coarsely while hot. Keep aside 1 cup of the water. || Return mashed rajma to cooker directly. || Add drained water, all other ingredients and cooked till well blended. || Add some more water if required. Do not make watery. || Keep aside and use hot or warm. || || For topping: || Mix all vegetables, add salt and pepper and toss lightly. || || To serve: || Put a tbsp. of bean filling inside the taco. || Spread a tbsp. of topping || Dot topping with a tsp each of tomato ketchup and salsa dip. || Top with plenty of grated cheese. || Serve immediately.||
- For bean filling: Take the rajma beans in a microwavable container. Add a lot of water i.e. soak the beans in water, and microwave for around 7 minutes. || Drain the water and mash the beans thoroughly. || Now add some salt, chilli powder, dry cilantro leaves as per taste. Mix well. || Take some oil in a frying pan. Add the onion paste and fry for around 1-2 mins. || Add this paste to the mixture of beans and spices. || || To serve: Take the taco shells and heat 2 at a time for 30 seconds in the microwave. Put a tbsp. of bean filling inside the taco. || Spread taco sauce, lettuce, grated cheese, chopped tomato and then the salsa.||
- In a medium skillet, heat margarine over medium heat. || Add potato and cook until lightly brown. || Add eggs and bacon. || Cook until eggs are set but still moist. || Warm tortillas according to package directions. || Spoon about 1/2 cup of the potato mixture into the centre of each tortilla. || Top with cheese and picante sauce. Roll up. ||
- Heat oil and fry all bread slices rolled around a tube so that they are shaped like tacos. || Heat beans and season with salt and pepper. || Fill each taco with beans, top with salad vegetables and sprinkle with both chilli pastes. || Decorate with coriander leaves and serve while crunchy.||
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