Vegan Vegetarian Tacos
These vibrant and satisfying Vegan Vegetarian Tacos are a plant-based twist on a classic favorite, perfect for taco lovers looking for a healthy and delicious option. Packed with sautéed veggies like bell peppers, zucchini, and onions, alongside hearty black beans, these tacos are seasoned with bold spices like cumin, chili powder, and smoked paprika for a smoky, flavorful kick. Topped with shredded red cabbage, juicy cherry tomatoes, and a creamy avocado-cilantro sauce made with plant-based yogurt, every bite delivers a delightful balance of textures and tangy zest. Quick to prepare in just 35 minutes, this recipe uses soft corn tortillas as the perfect base, making it a great choice for weeknight dinners or casual gatherings. Whether you're vegan or just looking to add more meatless meals to your repertoire, these easy vegan tacos are sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 Garlic cloves, minced
- 1 medium Bell pepper, diced (any color)
- 1 medium Zucchini, diced
- 1 cup Black beans, cooked and rinsed
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 1 tablespoon Fresh lime juice
- 1 Avocado, ripe
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Unsweetened plant-based yogurt (e.g., coconut or almond)
- 8 Corn tortillas
- 1 cup Shredded red cabbage
- 0.5 cup Cherry tomatoes, halved
Instructions
Heat a large skillet over medium heat and add the olive oil.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced bell pepper and zucchini to the skillet. Sauté for 5-7 minutes or until the vegetables are tender.
Stir in the black beans, ground cumin, chili powder, smoked paprika, and salt. Mix well and cook for another 3-4 minutes, allowing the flavors to meld together.
Remove the skillet from heat and stir in the fresh lime juice. Set the vegetable-bean mixture aside.
In a small bowl, mash the ripe avocado until smooth. Mix in the chopped cilantro and plant-based yogurt, creating a creamy avocado sauce. Adjust salt to taste if necessary.
Warm the corn tortillas in a dry skillet or microwave, wrapping them in a damp paper towel to keep them pliable.
Assemble the tacos by adding a generous scoop of the vegetable-bean mixture to each tortilla.
Top with shredded red cabbage and halved cherry tomatoes for crunch and color.
Drizzle the creamy avocado sauce over the top of the tacos.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1368 mg | 59% | |
| Total Carbohydrate | 262.3 g | 95% | |
| Dietary Fiber | 60.4 g | 216% | |
| Total Sugars | 22.7 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3254 mg | 69% | |
*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.
