Nut-Free Vegetarian Tacos
These Nut-Free Vegetarian Tacos are a vibrant and wholesome take on a classic favorite, perfect for anyone seeking a plant-based, allergy-friendly twist on taco night. Packed with seasoned black beans, sweet corn, and sautéed zucchini, red bell peppers, and onions, every bite bursts with fresh, satisfying flavor. A squeeze of lime enhances the smoky spices, while toppings like creamy avocado, chopped cilantro, and optional vegetarian cheese and salsa allow for customizable indulgence. Ready in just 25 minutes, these tacos are a quick and easy weeknight dinner idea, ideal for busy families and taco-loving vegetarians alike. Plus, with corn tortillas and no nuts, they're naturally gluten-free and allergy-friendly!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned corn, drained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 medium lime, juiced
- 8 small corn tortillas
- 2 tablespoons fresh cilantro, chopped
- 1 medium diced avocado
- 1 cup shredded cheese (optional, vegetarian-friendly)
- 0.5 cup salsa or hot sauce (optional)
Instructions
Heat a large skillet over medium heat and add the olive oil.
Once hot, add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the diced red bell pepper and zucchini. Cook for 5-6 minutes until the vegetables are tender.
Add the drained and rinsed black beans and corn to the skillet. Stir to combine.
Sprinkle the chili powder, ground cumin, smoked paprika, salt, and black pepper over the mixture. Stir well to evenly distribute the spices.
Squeeze the juice of one lime over the vegetable mixture and stir. Cook for another 2-3 minutes to let the flavors meld together. Remove from heat.
Warm the corn tortillas in a dry skillet or microwave until pliable.
Spoon the vegetable and bean mixture into each tortilla and top with chopped cilantro, diced avocado, shredded cheese (if using), and salsa or hot sauce (if desired).
Serve immediately and enjoy your flavorful nut-free vegetarian tacos!
Nutrition Facts
Calories |
2374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.4 g | 129% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 5477 mg | 238% | |
| Total Carbohydrate | 310.8 g | 113% | |
| Dietary Fiber | 68.6 g | 245% | |
| Total Sugars | 37.2 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1232 mg | 95% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 4269 mg | 91% | |
*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.
