Gluten-Free Delicious Veggie Tacos
Brighten up taco night with these vibrant Gluten-Free Delicious Veggie Tacos, a colorful and nutrient-packed twist on a beloved classic. Featuring warm corn tortillas filled with a hearty medley of sautéed red onion, bell pepper, zucchini, mushrooms, and black beans, these tacos are perfectly spiced with chili powder and cumin for a smoky kick. Topped with creamy avocado, fresh cilantro, and a zesty squeeze of lime, this naturally gluten-free recipe pairs simplicity with bold flavors in just 40 minutes. Perfect for weeknight dinners or casual gatherings, this plant-based dish is as wholesome as it is satisfying, offering a healthy alternative without compromising taste. Whether you're gluten-free or simply seeking a veggie-forward option, these tacos are sure to become a household favorite!
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Recipe Information
Ingredients
- 8 Corn tortillas
- 2 tablespoons Olive oil
- 1 medium, thinly sliced Red onion
- 1 medium, thinly sliced Red bell pepper
- 1 medium, diced Zucchini
- 1 cup, sliced Mushrooms
- 1 can (15 oz), drained and rinsed Black beans
- 2 cloves, minced Garlic
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup, chopped Fresh cilantro
- 1 cut into wedges Lime
- 1 sliced Avocado
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the sliced red onion and bell pepper to the skillet. Sauté for about 5-7 minutes, or until they begin to soften.
Add the diced zucchini and sliced mushrooms to the skillet and continue to cook for another 5 minutes, stirring occasionally.
Stir in the minced garlic, chili powder, cumin, salt, and black pepper. Cook for 1 minute until the spices are fragrant.
Add the black beans and cook for another 2-3 minutes or until the mixture is heated through. Remove from heat.
Meanwhile, heat a separate small skillet over medium heat. Lightly brush each corn tortilla with the remaining olive oil and warm them in the skillet for about 30 seconds on each side or until pliable.
To assemble the tacos, place a generous amount of the vegetable and bean mixture onto each corn tortilla.
Top each taco with fresh cilantro, a squeeze of lime juice, and sliced avocado for garnish.
Serve immediately with extra lime wedges on the side.
Nutrition Facts
Calories |
1811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4731 mg | 206% | |
| Total Carbohydrate | 285.0 g | 104% | |
| Dietary Fiber | 59.8 g | 214% | |
| Total Sugars | 34.3 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 522 mg | 40% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2362 mg | 50% | |
*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.
