Dairy-Free Delicious Veggie Tacos
Get ready to fall in love with these Dairy-Free Delicious Veggie Tacos, a vibrant, plant-based twist on taco night! Featuring a medley of sautéed bell peppers, zucchini, red onion, and fresh corn, this recipe packs bold flavors from a smoky blend of paprika, cumin, and chili powder. Black beans add satisfying protein, while creamy avocado and fresh cilantro bring the perfect finishing touch. Served on warm corn tortillas with a squeeze of lime, these tacos are quick to prepare—ready in just 30 minutes—and perfect for a weeknight dinner or a lively gathering. Bursting with color, nutrients, and flavor, these dairy-free tacos are a must-try for taco lovers, vegans, and anyone craving a fresh, wholesome meal.
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Recipe Information
Ingredients
- 8 pieces corn tortillas
- 2 tablespoons olive oil
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium zucchini
- 1 medium red onion
- 1 cup fresh corn kernels
- 1 can black beans
- 1 medium avocado
- 1 medium lime
- 0.5 cup cilantro leaves
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing your vegetables: slice the red and yellow bell peppers into thin strips, dice the zucchini into small cubes, and slice the red onion into thin slices.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced red and yellow bell peppers, zucchini, and red onion to the skillet.
Sauté the vegetables for about 5-7 minutes or until they begin to soften. Stir occasionally to ensure even cooking.
Add the fresh corn kernels to the skillet and continue to cook for an additional 2 minutes, stirring often.
Drain and rinse the black beans, then add them to the skillet along with the smoked paprika, ground cumin, chili powder, salt, and black pepper. Mix well and cook for another 2-3 minutes until everything is heated through.
While the vegetable mixture is cooking, peel and dice the avocado, and finely chop the cilantro leaves.
Cut the lime into wedges.
Heat the corn tortillas in a separate skillet over low heat or directly over a gas burner for about 20 seconds on each side until warm and slightly toasted.
Assemble the tacos by laying out the warm corn tortillas and spooning the vegetable filling into each one.
Top each taco with diced avocado and a sprinkle of chopped cilantro.
Serve the tacos immediately, with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4518 mg | 196% | |
| Total Carbohydrate | 344.3 g | 125% | |
| Dietary Fiber | 78.2 g | 279% | |
| Total Sugars | 45.8 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 627 mg | 48% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3948 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
