Soy-Free Vegetarian Tacos
Looking for a flavorful meatless taco recipe that's free of soy and packed with wholesome goodness? These Soy-Free Vegetarian Tacos are the answer! Loaded with vibrant ingredients like sautéed red bell pepper, zucchini, black beans, and sweet corn, this quick and easy dish is seasoned with smoky paprika, chili powder, and cumin for bold flavor. A squeeze of fresh lime juice adds a zesty touch, while creamy avocado, crisp red cabbage, tangy salsa, and a sprinkle of cilantro elevate each bite. Served on warm corn tortillas, these tacos are ready in just 30 minutes and perfect for a satisfying weeknight meal or a fun vegetarian taco feast. Gluten-free and customizable, they're sure to be a crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Red bell pepper
- 1 medium, diced Yellow onion
- 1 medium, diced Zucchini
- 1 15-ounce can, drained and rinsed Canned black beans
- 1 15-ounce can, drained Canned corn kernels
- 1.5 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh lime juice
- 8 small Corn tortillas
- 1 large, sliced Avocado
- 0.25 cup, chopped Cilantro leaves
- 0.5 cup Salsa
- 1 cup, shredded (for garnish) Red cabbage
Instructions
Heat a large skillet over medium heat and add the olive oil.
Once the oil is hot, add the diced red bell pepper, yellow onion, and zucchini to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Stir in the black beans, corn kernels, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for another 3-5 minutes, allowing the flavors to meld together.
Remove the skillet from the heat and stir in the fresh lime juice. Adjust seasoning to taste if necessary.
Warm the corn tortillas on a skillet or in the microwave to make them pliable.
Assemble the tacos by spooning the vegetable and bean filling onto the center of each tortilla.
Top each taco with sliced avocado, a sprinkle of cilantro leaves, shredded red cabbage, and a dollop of salsa.
Serve immediately and enjoy your soy-free vegetarian tacos!
Nutrition Facts
Calories |
1955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5657 mg | 246% | |
| Total Carbohydrate | 285.8 g | 104% | |
| Dietary Fiber | 86.6 g | 309% | |
| Total Sugars | 37.2 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 573 mg | 44% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 5096 mg | 108% | |
*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.
