Vegetarian Street Tacos
Satisfy your taco cravings with these vibrant and flavorful Vegetarian Street Tacos! Perfectly roasted zucchini, red bell peppers, mushrooms, and red onions are seasoned with a smoky blend of cumin, paprika, and garlic powder, then nestled into warm corn tortillas. Black beans add a hearty touch, while creamy avocado slices, crumbled cotija cheese, and a zesty lime crema bring luxurious textures and bright flavors to every bite. Garnished with fresh cilantro and served with lime wedges, these tacos are an irresistible meat-free option that’s quick to prepare in just 35 minutes. Ideal for weeknight dinners or casual gatherings, this easy vegetarian taco recipe is a colorful and satisfying meal that even carnivores will love!
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Recipe Information
Ingredients
- 8 small Corn tortillas
- 2 medium-sized, diced Zucchini
- 1 large, diced Red bell pepper
- 1 small, diced Red onion
- 1 cup, diced Brown mushrooms
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 1 can (15 oz), drained and rinsed Black beans
- 0.5 cup, chopped Fresh cilantro
- 1 large Lime
- 0.5 cup Sour cream
- 1 teaspoon (optional) Hot sauce
- 1 large, sliced Avocado
- 0.5 cup Crumbled cotija cheese
Instructions
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the zucchini, red bell pepper, red onion, and mushrooms with olive oil, cumin, smoked paprika, garlic powder, and salt until evenly coated.
3. Spread the seasoned vegetables on a baking sheet in a single layer. Roast for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.
4. While the vegetables roast, heat the black beans in a small saucepan over medium heat until warmed through. Set aside.
5. In a small bowl, mix the sour cream with the juice of half a lime. Add a teaspoon of hot sauce if desired. Stir well to form a lime crema.
6. Warm the corn tortillas in a dry skillet or directly over the flame of a gas stove for 20-30 seconds per side, until pliable and lightly charred.
7. Assemble the tacos by layering the roasted vegetables, black beans, and avocado slices onto each tortilla.
8. Drizzle with lime crema, top with crumbled cotija cheese, and garnish with chopped cilantro.
9. Serve immediately with lime wedges on the side and enjoy!
Nutrition Facts
Calories |
2604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.3 g | 188% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 8217 mg | 357% | |
| Total Carbohydrate | 263.0 g | 96% | |
| Dietary Fiber | 65.6 g | 234% | |
| Total Sugars | 57.2 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1516 mg | 117% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3620 mg | 77% | |
*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.
