Heart-Healthy Delicious Veggie Tacos
Get ready to savor the vibrant and nutritious flavors of "Heart-Healthy Delicious Veggie Tacos," a quick and wholesome recipe perfect for any weeknight meal. These plant-based tacos feature a rainbow of sautéed vegetables, including tender bell peppers, zucchini, and sweet cherry tomatoes, combined with protein-packed black beans and seasoned with smoky cumin, paprika, and garlic powder. Served on warm corn tortillas and topped with creamy avocado, fresh cilantro, and a zesty squeeze of lime, these tacos are as flavorful as they are nourishing. Ready in just 30 minutes, this recipe is an excellent choice for those seeking a satisfying meal that’s low in saturated fat, high in fiber, and brimming with fresh ingredients. Whether you're a taco lover or simply looking for a heart-healthy, vegetarian dinner idea, these veggie tacos are sure to impress your taste buds!
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Recipe Information
Ingredients
- 8 pieces Corn tortillas
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 medium Red onion
- 1 medium Zucchini
- 1 cup Cherry tomatoes
- 1 cup Black beans, canned and drained
- 1 medium Avocado
- 1 large Lime
- 0.5 cup Cilantro, fresh
- 2 tablespoons Olive oil
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing the vegetables. Slice the red and green bell peppers, red onion, and zucchini into thin strips. Halve the cherry tomatoes.
Heat a large skillet over medium heat and add the olive oil.
Add the bell peppers, onion, and zucchini to the skillet. Sauté for about 5-7 minutes or until the vegetables are tender and slightly charred.
Add the cherry tomatoes and black beans to the skillet. Stir in the cumin powder, paprika, garlic powder, salt, and black pepper. Cook for another 3-4 minutes to blend the flavors and heat the beans through.
While the vegetable filling is cooking, prepare the avocado and lime. Dice the avocado, and cut the lime into wedges.
Warm the corn tortillas in a separate dry skillet over medium heat for about 30 seconds on each side or until softened.
Assemble the tacos by placing a generous portion of the vegetable mixture onto each warm tortilla.
Top with diced avocado and fresh cilantro leaves.
Squeeze lime juice over the top of the tacos just before serving for added freshness.
Serve the veggie tacos hot and enjoy a heart-healthy meal!
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3664 mg | 159% | |
| Total Carbohydrate | 291.1 g | 106% | |
| Dietary Fiber | 68.4 g | 244% | |
| Total Sugars | 40.3 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 558 mg | 43% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 4341 mg | 92% | |
*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.
