Vegetarian Crispy Tacos
Get ready to savor the irresistible crunch and vibrant flavor of Vegetarian Crispy Tacos, the perfect plant-based twist on a classic favorite. Made with oven-baked corn tortillas, these tacos feature a hearty filling of seasoned black beans, sautéed zucchini, bell peppers, and onions, infused with warm spices like cumin and chili powder. Fresh toppings like creamy avocado slices, shredded lettuce, sour cream, cilantro, and a generous sprinkle of cheese bring a refreshing contrast to the crispy shells, creating a flavor-packed bite every time. With just 35 minutes from prep to plate, these tacos are a quick, nutritious, and crowd-pleasing option for taco night, ideal for vegetarians and anyone seeking a delicious meat-free meal.
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Recipe Information
Ingredients
- 8 pieces corn tortillas
- 3 tablespoons olive oil
- 1 medium, diced onion
- 1 medium, diced bell pepper
- 1 medium, diced zucchini
- 1 can, drained and rinsed black beans
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons lime juice
- 1 large, sliced avocado
- 2 cups shredded lettuce
- 0.25 cup, chopped fresh cilantro
- 0.5 cup sour cream
- 1 cup shredded cheese
Instructions
Preheat your oven to 375°F (190°C). Lightly brush both sides of each corn tortilla with 2 tablespoons of olive oil.
Fold the tortillas in half and place them on a baking sheet, ensuring they stay folded.
Bake in the preheated oven for 10 minutes until crispy, then remove and set them aside.
While the tortillas are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and bell pepper, and cook for 5 minutes until softened.
Stir in the diced zucchini and cook for an additional 3 minutes.
Add the black beans to the skillet, followed by cumin, chili powder, salt, and pepper. Cook for 2 minutes, stirring regularly.
Remove the skillet from heat and stir in the lime juice.
To assemble the tacos, fill each crispy shell with a couple of tablespoons of the vegetable and bean mixture.
Top with slices of avocado, a sprinkling of shredded lettuce, fresh cilantro, sour cream, and shredded cheese.
Serve immediately and enjoy your delightful vegetarian crispy tacos!
Nutrition Facts
Calories |
2153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.8 g | 178% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 158 mg | 52% | |
| Sodium | 2690 mg | 117% | |
| Total Carbohydrate | 192.5 g | 70% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 28.6 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1402 mg | 108% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2682 mg | 57% | |
*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.
