Tacos for Vegetarians and Non Vegetarians
Transform your taco night into a crowd-pleasing experience with our "Tacos for Vegetarians and Non-Vegetarians" recipe! Perfect for mixed-diet households, this versatile recipe offers two irresistible fillings: a vibrant vegetarian medley of sautéed zucchini, bell peppers, and black beans, complemented by a savory non-vegetarian option featuring taco-seasoned ground beef or chicken. Served with warm tortillas and an array of customizable toppings—think creamy avocado slices, crisp lettuce, tangy sour cream, and fresh cilantro—these tacos cater to everyone's taste buds. With a quick prep time of 20 minutes and a taco bar setup ideal for family dinners or casual gatherings, this recipe ensures a fun, flavorful mealtime that brings everyone together.
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Recipe Information
Ingredients
- 12 pieces Corn or flour tortillas
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 2 medium Bell peppers, diced (red, yellow, or green)
- 1 medium Zucchini, diced
- 1 can (15 ounces) Black beans, rinsed and drained
- 1 pound Ground beef or chicken
- 3 tablespoons Taco seasoning
- 0.5 cups Water
- 1 cup Cheddar cheese, shredded
- 2 cups Lettuce, shredded
- 1 cup Sour cream
- 1 cup Salsa
- 1 medium Avocado, sliced
- 0.25 cup Fresh cilantro, chopped
- 1 large Lime, cut into wedges
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add half the diced onion and cook until softened, about 3 minutes.
Add the garlic and cook for another 30 seconds, stirring frequently.
Add the diced bell peppers and zucchini to the skillet. Sauté for 5-7 minutes, until the vegetables are tender but still slightly crisp.
Stir in the black beans and 1 tablespoon of taco seasoning. Cook for another 2 minutes, stirring to combine. Remove the mixture from the skillet and set aside in a bowl (this will be the vegetarian filling).
In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the remaining diced onion and cook for 3 minutes.
Add the ground beef or chicken to the skillet, breaking it up with a wooden spoon. Cook until fully browned or cooked through, about 6-8 minutes.
Drain any excess fat from the skillet, then add 2 tablespoons of taco seasoning and 1/2 cup of water. Simmer for 3-4 minutes until the sauce thickens. This will be the non-vegetarian filling.
Warm the tortillas in a dry skillet over medium heat for 30 seconds on each side or wrap them in foil and heat in a 350°F (175°C) oven for 5 minutes.
Set up a taco bar with the vegetarian and non-vegetarian fillings, along with the shredded cheese, lettuce, sour cream, salsa, avocado slices, cilantro, and lime wedges.
Let individuals assemble their tacos by layering their desired filling and toppings into the warmed tortillas.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 687 mg | 30% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 11.9 g | 43% | |
| Total Sugars | 9.0 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 991 mg | 21% | |
*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.
