Vegetable Tacos Recipes
ROASTED-VEGETABLE TACOS
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
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
EASY VEGETABLE SOFT TACOS RECIPE
These vegetable soft tacos come together in about 20 minutes, and the natural flavors practically sing! This recipe is great for vegetarian and gluten free meals.
Provided by Dara Michalski | Cookin' Canuck
Categories Entrees
Time 23m
Number Of Ingredients 16
Steps:
- Heat 1 teaspoon olive oil in a large nonstick skillet set over medium heat. Add the onions and cook for 2 minutes.
- Add the remaining ½ teaspoon olive oil, mushrooms, zucchini, yellow squash, jalapeno, cumin and oregano. Cook until the vegetables are tender, 4 to 5 minutes.
- Add the tomato and cook for 1 minute. Remove the skillet from the heat and stir in the lime juice.
- While the vegetables are cooking, heat the corn tortillas, in a single layer on a paper towel in the microwave, about 30 seconds.
- Divide the vegetables evenly between the corn tortillas, and top with cotija cheese and cilantro. Serve.
Nutrition Facts : ServingSize 2 Tacos, Calories 236.4 kcal, Carbohydrate 27.2 g, Protein 7.1 g, Fat 11.2 g, SaturatedFat 4.1 g, Cholesterol 18 mg, Sodium 591 mg, Fiber 4.1 g, Sugar 4.3 g
ROASTED VEGETABLE & BLACK BEAN TACOS
These hearty vegan tacos are quick and easy to make, perfect for busy weeknights. They are so tasty no one will miss the meat or dairy.
Provided by Sylvia Fountaine
Categories Quick & Easy Low-Calorie 20-Minute Dinner Recipes
Time 15m
Number Of Ingredients 12
Steps:
- Combine roasted root vegetables, beans, oil, cumin, chili powder, coriander, salt and pepper in a saucepan. Cover and cook over medium-low heat until heated through, 6 to 8 minutes.
- Divide the mixture among the tortillas. Top with avocado. Serve with lime wedges. Garnish with cilantro and/or salsa, if desired.
Nutrition Facts : Calories 343.3 calories, Carbohydrate 44.4 g, Fat 16.8 g, Fiber 12.1 g, Protein 7.9 g, SaturatedFat 2.4 g, Sodium 352.4 mg, Sugar 5.7 g
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.
SOFT VEGETABLE TACOS
This easy vegetarian tacos feature corn and black beans. They're easy and fast, and the heat can be adjusted depending on the type of salsa you choose. -Leona Strait, Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the corn, zucchini and onion in oil until tender. , Stir in beans and salsa. Cook, uncovered, over medium heat for 3-4 minutes or until heated through, stirring occasionally. , Spoon a heaping 1/3 cupful onto half of each tortilla; top with sour cream and cheese. Fold tortilla over filling.
Nutrition Facts : Calories 524 calories, Fat 23g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 902mg sodium, Carbohydrate 59g carbohydrate (5g sugars, Fiber 6g fiber), Protein 21g protein.
VEGGIE TACOS
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
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.
VEGETABLE TACOS
This recipe is easy and delicious! It is a nutritious vegetarian alternative to traditional tacos.
Provided by KacieGallo
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 24m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil and chili powder in a large skillet over medium heat. Stir in scallion and garlic; cook for 1 minute. Add tomato and garbanzo beans; cook and stir until tomato begins to break down, about 5 minutes. Season mixture with hot sauce. Stir spinach into the skillet; cook until bright green and wilted, 3 to 5 minutes.
- Spoon tomato and spinach mixture over the tortilla wraps. Garnish with Mexican-style cheese and almonds. Squeeze fresh lime juice on top.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 52.9 g, Cholesterol 16.2 mg, Fat 11.7 g, Fiber 7 g, Protein 13.6 g, SaturatedFat 4.5 g, Sodium 653.2 mg, Sugar 1.5 g
SOFT VEGETABLE TACOS
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
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.
ROASTED VEGGIE TACOS WITH CREAMY CILANTRO SAUCE
Extra easy roasted veggie tacos recipe featuring flavorful roasted vegetables, hearty black beans, and a delicious five minute creamy cilantro sauce. Use whatever vegetables are in season, just remember to cut them into similar sized chunks before roasting so that they cook evenly. The creamy cilantro sauce can also be made ahead of time. Store it up to a week in the refrigerator. In addition to topping tacos, use it as a salad dressing or drizzle over meats. If you are vegan, we have shared an alternative (and delicious) sauce in the notes section below.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 45m
Yield Serves 6 (2 medium tacos each)
Number Of Ingredients 15
Steps:
- Heat the oven to 425 degrees Fahrenheit. Line a large low sided baking sheet with parchment paper or foil.
- Place zucchini, onion, bell pepper, and tomatoes onto the baking sheet. Drizzle with olive oil. Scatter three quarters of a teaspoon of chili powder and a few pinches of salt over the vegetables. Toss to coat.
- Roast the vegetables, stirring occasionally, until tender, about 25 minutes.
- About 5 minutes before the vegetables are done, toss the black beans along with the remaining 1/4 teaspoon of chili powder and a light drizzle of olive oil onto the baking sheet with vegetables. Continue to roast until the beans are hot and vegetables done.
- Add sour cream, lime juice, jalapeño, cilantro, and a pinch of salt to a blender. Blend until smooth. Taste then add more lime juice or salt if needed. Refrigerate up to a week.
- Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until heated through.
- Fill each warmed tortilla with vegetables and black beans. Top with avocado, pickled onions, and a drizzle of the cilantro sauce. Serve with extra sauce on the side.
Nutrition Facts : ServingSize 2 medium-size tacos with 1 tablespoon of sauce, Calories 286, Protein 9 g, Carbohydrate 42 g, Fiber 11 g, Sugar 5 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 7 mg
More about "vegetable tacos recipes"
VEGETARIAN TACOS (WITH ROASTED VEGGIES & BLACK BEANS ...
From cookingclassy.com
5/5 (23)Category Main CourseCuisine AmericanCalories 295 per serving
- Preheat oven to 400 degrees. Place first 6 ingredients in a mound on a large baking sheet. In a small bowl, stir together olive oil, canola oil, cumin, 1/2 tsp chili powder and salt and pepper (I used 3/4 tsp salt and 1/4 tsp pepper, but you can adjust to your taste).
- Drizzle oil mixture over veggies on baking dish, then toss to evenly coat and spread veggies into an even layer. Bake in preheated oven 10 minutes, then remove from oven and toss (then spread into an even layer again) and return to oven to roast 10 minutes longer (or until they've reached desired doneness).
- Near the end of veggies roasting, toss warmed black beans with salt and remaining 1/2 tsp chili powder. Once veggies are done roasting, add black beans along with chopped cilantro and drizzle lime juice over top and toss.
- Serve warm over tortillas. For tortillas I recommend heating about 1/2 - 3/4 tsp veggie oil slightly over medium heat in a non-stick skillet, add corn tortilla and swirl. Cook until golden brown in spots, then lift, add another 1/2 tsp and repeat.
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.
VEGETABLE TACOS - MEXICAN RECIPES BY MUY DELISH
From muydelish.com
Ratings 1Category Main DishCuisine MexicanTotal Time 40 mins
- Brush the rest of the vegetables with 1 tablespoon of oil and sprinkle the rest of the spice mixture on them.
SUMMER VEGGIE TACOS - SIMPLY RECIPES
From simplyrecipes.com
5/5 (19)Total Time 25 minsCuisine Mexican, TexmexCalories 511 per serving
ROASTED-VEGETABLE TACOS RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
Servings 10Total Time 40 minsCategory EntreeCalories 130 per serving
50 VEGETARIAN TACOS RECIPES EVEN MEAT EATERS WILL LOVE | …
From self.com
Author Alexa TuckerPublished 2017-07-27
- 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 (!!).
ROASTED VEGETABLE TACOS RECIPE | KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
Reviews 2Category EntreesCuisine MexicanTotal Time 40 mins
- If using the Copper Air Fryer Pan, place a silicone mat or parchment paper on the bottom part of the pan
- Wash and cut vegetables into similar sizes. Since you will be roasting them together, a similar size is important so they cook evenly.
THAI GRILLED VEGETABLE TACOS RECIPE - COOKIN CANUCK
From cookincanuck.com
5/5 (4)Total Time 30 minsCategory EntreesCalories 238 per serving
- Lay the zucchini and yellow squash strips on a baking sheet in a single layer. Brush on both sides with 1 tablespoon of the olive oil.
- Place the red bell pepper and onion in a medium bowl. Gently toss with the remaining 2 teaspoons of olive oil.
- Grill the vegetable until just tender, 4 to 5 minutes per side for the zucchini and yellow squash, 3 minutes per side for the onion and 2 minutes per side for the red bell pepper.
GRILLED SUMMER VEGETABLE TACOS - MAKING THYME FOR HEALTH
From makingthymeforhealth.com
5/5 (2)Total Time 30 minsCategory Dinner, LunchCalories 219 per serving
- Preheat the grill to medium-high setting. If roasting, preheat the oven to 400°F. Coat the vegetables then place on grill facing down. Rotate corn every few minutes and flip everything else half way through. Cooking time will vary depending on your grill but shouldn't take longer than 15 minutes. If roasting you will need to chop the vegetables and cook for about 20 minutes.
- Meanwhile, prepare the black beans by combining them in a saucepan (with their liquid) along with the tomato paste and spices. Simmer on medium-low until most of the liquid has cooked off. Salt to taste then set aside, covered to retain heat.
- Prep the cilantro cream sauce by combining the yogurt, lime juice and cilantro in a small blender. Blend until smooth. Add salt to taste.
- Once vegetables are done cooking, remove from the grill. Carefully chop them into bite-size pieces and remove the corn from the cob.
VEGGIE TACOS {VEGAN} - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
Reviews 7Calories 319 per servingCategory Main Course
- id=”instruction-step-2″ class=”MsoListParagraphCxSpMiddle” style=”margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>2. Meanwhile, wrap tortillas in foil or lay taco shells on baking sheet. Bake until warm, about 10 minutes.
- instruction-step-3″ class=”MsoListParagraphCxSpMiddle” style=”margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>3. While the tortillas warm, heat oil in a large non-stick skillet over medium-high heat. Add mushrooms, pepper, onion and salt and cook, stirring often, until the vegetables are softened and starting to brown, 10 to 12 minutes.
- ruction-step-4″ class=”MsoListParagraphCxSpMiddle” style=”margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>4. Sprinkle chili powder and cumin over the vegetables and stir to coat. Cook, stirring until the spices are fragrant, 30 seconds to 1 minute. Add tomato paste and water and stir until the tomato paste forms a thick coating sauce on the vegetables. Add more water if necessary, to desired thinness. Stir in beans and cook until the mixture is heated through, about 1 minute.
ROASTED VEGETABLE TACOS | BETTER HOMES & GARDENS
From bhg.com
Servings 8Calories 307 per servingTotal Time 1 hr
- In a large bowl combine carrots, sweet peppers, poblano peppers, and onion. Drizzle with oil and sprinkle with cumin seeds, garlic, and salt; toss to coat. Divide vegetables between prepared pans.
- Roast, uncovered, 35 to 40 minutes or until vegetables are tender and edges are brown, stirring vegetables and rotating pans once.
- Transfer vegetables to a large bowl. Stir in spinach and lime juice. Fill warm tortillas with vegetable mixture and add toppings. Serve with lime wedges.
GRILLED VEGETABLE TACOS - SLENDER KITCHEN
From slenderkitchen.com
Cuisine Mexican, SouthwesternTotal Time 25 minsCategory DinnerCalories 223 per serving
- Preheat your grill on medium high. Mix together the cumin, chili powder, paprika, oregano, salt, and pepper.
- Brush the mushrooms, zucchini, and onion slices with olive oil. Sprinkle the spice mixture on the corn, mushrooms, and zucchini. Wrap each piece of corn in one layer of aluminum foil. Grill for about 5 minutes each “side” – rotating corn 4 times during grilling. After ten minutes, place the zucchini, mushrooms, and onions on the grill. Flip the mushrooms, zucchini, and onions after 5 minutes.
- Remove the vegetables and roughly chop them. Cut the corn off the cobs. If desired (highly recommended) warm the tortillas on the grill. Assemble the tacos, adding your favorite salsa and other yummy topping like avocado, queso fresco, cilantro, or sour cream.
GRILLED VEGETABLE TACOS | VEGETARIAN RECIPES
From joyfulhealthyeats.com
Reviews 21Estimated Reading Time 3 minsCategory VegetarianTotal Time 25 mins
- Get vegetables prepped for the grill. Chop up red onion, zucchini, and limes. Leave red pepper and corn on the cob whole.
- In another bowl, mix together garlic powder, cumin, paprika, chili powder, dry cilantro, salt, and pepper.
ROASTED VEGETABLE TACOS WITH GREEN SAUCE | MINIMALIST ...
From minimalistbaker.com
5/5 (20)Calories 106 per servingCategory Entree
- Preheat oven to 375 degrees F (190 C) and arrange veggies on a baking sheet (1 or 2 depending on size). Drizzle with oil (or water) and season with spices and maple syrup. Toss to combine. Bake for 20 minutes. Then turn temperature up to 450 F (232 C) to brown for 5 minutes.
- In the meantime, prepare magic green sauce by placing garlic and chiles in a food processor along with cilantro, parsley, avocado, salt, lime, oil (optional), and maple syrup. Process until nearly smooth. Then add water to help further combine until smooth and creamy.
- Taste and adjust flavor as needed, adding more pepper for heat, salt for saltiness, maple syrup for sweetness, herbs for earthy flavor, or avocado for creaminess. Scrape into a storage container and refrigerate until serving time.
- To serve, warm tortillas in a damp towel in the microwave for 30 seconds or in the still-warm oven for a few minutes. Then fill with roasted vegetables and any desired garnishes (radish, pepitas, cilantro, lime juice). Top with a drizzle of magic green sauce and enjoy.
MEXICAN VEG TACOS RECIPES | VEGETABLE TACOS - CRISPYFOODIDEA
From food.crispyfoodidea.com
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- Delicata Squash Tacos With Black Beans. These flavorful fall maxican vegetarian tacos made with delicata squash and black beans, which are the main character of this recipe.
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- Potatoes Taco. Packed with beans, potatoes, crunchy lettuce and the sauce make a nice flavor and delicious taste of this potato tacos recipe. For busy day this tacos are best for save your time and full you.
- Grilled Zucchini Tacos. These veg tacos are a wonderful combination of grilled zucchini, chipotle crema, cotija cheese, avocado, pickled red onions, and sprinkled with cilantro that go-on a new flavor in the food world.
GRILLED VEGETABLE TACOS WITH AVOCADO PESTO GUACAMOLE - MUY ...
From muybuenocookbook.com
Cuisine Cal-MexTotal Time 25 minsCategory EntreesCalories 474 per serving
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