Vegetarian Chipotle Tacos
Take your taco night to a whole new level with these vibrant and smoky Vegetarian Chipotle Tacos! Packed with nutrient-rich vegetables like zucchini, red bell pepper, and sweet corn, and enlivened by the bold flavors of chipotle chili powder and cumin, this recipe delivers a satisfying punch of spice and zest. High-protein black beans make it hearty enough for meat-free meals, while fresh lime juice adds a refreshing tang. Topped with creamy avocado slices, crumbled Cotija cheese, and fresh cilantro, each taco is a delicious blend of textures and flavors. Quick to prepare in just 35 minutes, these tacos are perfect for busy weeknights or casual gatherings. Don’t forget to warm your corn tortillas for that irresistible touch of authenticity! Whether you're a vegetarian or simply craving bold, plant-based Mexican cuisine, these tacos promise to be a hit on your dinner table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 2 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 15-ounce can canned black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 1 medium lime, juiced
- 8 corn tortillas
- 0.25 cup fresh cilantro, chopped
- 0.5 cup cotija cheese, crumbled
- 1 medium avocado, sliced
Instructions
Heat olive oil in a large skillet over medium heat.
Add the diced red onion and sauté for approximately 3 minutes or until it begins to soften.
Add minced garlic, red bell pepper, and zucchini to the skillet. Cook for another 5 minutes, stirring occasionally until the vegetables are tender.
Stir in the black beans and corn, and cook for 2 minutes until heated through.
Add chipotle chili powder, ground cumin, and salt to the mixture. Stir well to combine.
Remove the skillet from heat and stir in the lime juice.
Warm the corn tortillas by heating them in a dry skillet over medium-high heat for about 30 seconds on each side or place them in a preheated oven at 350°F (175°C) for 5 minutes.
Assemble the tacos by placing a scoop of the vegetable mixture onto each tortilla.
Top with crumbled cotija cheese, chopped cilantro, and sliced avocado.
Serve immediately and enjoy the vibrant flavors of your Vegetarian Chipotle Tacos!
Nutrition Facts
Calories |
2288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 2647 mg | 115% | |
| Total Carbohydrate | 330.0 g | 120% | |
| Dietary Fiber | 67.3 g | 240% | |
| Total Sugars | 33.6 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1025 mg | 79% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 4199 mg | 89% | |
*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.
