Soy-Free Delicious Veggie Tacos
Looking for a healthy, flavorful, and allergy-friendly taco recipe? These Soy-Free Delicious Veggie Tacos are a vibrant, satisfying meal packed with fresh, nutrient-rich ingredients and bold seasonings. Featuring sautéed bell peppers, zucchini, red onion, and black beans infused with cumin and chili powder, these tacos are a fiesta of flavors wrapped in warm corn tortillas. Topped with creamy avocado, juicy cherry tomatoes, and fragrant cilantro, they deliver a perfect balance of textures and tastes in every bite. With prep and cook times totaling just 30 minutes, this recipe is ideal for busy weeknights or casual gatherings. Plus, it's completely soy-free, making it a great option for anyone with dietary restrictions. Serve with lime wedges for a zesty finishing touch and enjoy a wholesome twist on classic tacos!
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Recipe Information
Ingredients
- 8 pieces corn tortillas
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium zucchini, diced
- 0.5 medium red onion, thinly sliced
- 1 tablespoon olive oil
- 2 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 1 can (15 oz) black beans, drained and rinsed
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1 large lime, cut into wedges
- 0.25 cup cilantro, chopped
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the garlic and cook for 30 seconds, stirring constantly, until fragrant.
Add the red and yellow bell peppers, zucchini, and red onion. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are tender-crisp.
Stir in the cumin, chili powder, and salt. Cook for another 2 minutes, allowing the spices to coat the vegetables.
Add the black beans to the skillet and mix well to combine. Cook for 2 to 3 minutes, until the beans are heated through.
While the veggies are cooking, lightly warm the corn tortillas in a separate dry skillet over medium heat, about 30 seconds per side.
Assemble the tacos by filling each tortilla with the vegetable and bean mixture.
Top each taco with diced avocado and halved cherry tomatoes.
Garnish with chopped cilantro and serve with lime wedges on the side for squeezing.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1490 mg | 65% | |
| Total Carbohydrate | 305.7 g | 111% | |
| Dietary Fiber | 78.5 g | 280% | |
| Total Sugars | 29.0 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 537 mg | 41% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 4377 mg | 93% | |
*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.
