Gluten-Free Vegetarian Tacos
Discover the ultimate recipe for Gluten-Free Vegetarian Tacos, a vibrant and flavor-packed meal that's perfect for any occasion. These tacos feature soft, certified gluten-free corn tortillas filled with a spiced black bean mixture seasoned with cumin, smoked paprika, and chili powder for a smoky, savory kick. Topped with fresh spinach, juicy cherry tomatoes, and a creamy avocado lime sauce infused with cilantro, this dish balances wholesome ingredients with bold flavors. Ready in just 25 minutes, it's an ideal option for busy weeknights or casual entertaining, offering a nutritious and delicious gluten-free, meatless alternative. Vegetarian taco lovers and gluten-free foodies alike will adore this satisfying recipe—customizable with hot sauce for extra heat!
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Recipe Information
Ingredients
- 8 pieces Corn tortillas (certified gluten-free)
- 1 tablespoon Olive oil
- 1 small Red onion, finely diced
- 2 cloves Garlic cloves, minced
- 1 15-ounce can Canned black beans, drained and rinsed
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 2 cups Fresh spinach, chopped
- 1 cup Cherry tomatoes, halved
- 1 large Avocado
- 1 medium Lime, juiced
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Water
- Hot sauce (optional)
Instructions
Heat olive oil in a large skillet over medium heat.
Add the diced red onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the black beans, ground cumin, smoked paprika, chili powder, and salt to the skillet. Stir well to combine.
Cook the bean mixture for 5 minutes, stirring occasionally, until heated through and flavorful. Use the back of a spoon to lightly mash some of the beans to create a thicker texture.
Warm the gluten-free corn tortillas in a dry skillet or microwave for a few seconds until pliable.
In a small bowl, mash the avocado and mix it with lime juice, cilantro, and water to create a creamy avocado lime sauce.
Assemble the tacos by filling each tortilla with a spoonful of the black bean mixture. Top with chopped spinach, cherry tomatoes, and a drizzle of avocado lime sauce.
Serve immediately and add hot sauce if desired for an extra kick.
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2314 mg | 101% | |
| Total Carbohydrate | 312.4 g | 114% | |
| Dietary Fiber | 70.1 g | 250% | |
| Total Sugars | 11.5 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 695 mg | 53% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3710 mg | 79% | |
*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.
