Veggie Crumble Tacos
Satisfy your taco cravings with these vibrant and protein-packed Veggie Crumble Tacos, a delicious plant-based twist on a classic favorite. Made with hearty veggie crumbles, colorful bell peppers, and a zesty blend of taco seasoning, this recipe delivers flavor and nutrition in every bite. Perfect for busy weeknights, this quick and easy meal comes together in just 25 minutes, offering a delightful combination of textures with warm tortillas, crisp lettuce, juicy tomatoes, and optional toppings like cheese or a dollop of creamy sour cream. Garnished with fresh cilantro and a squeeze of lime, these tacos are a versatile crowd-pleaser that will delight vegetarians and taco lovers alike. Whether you're embracing Meatless Monday or looking for a healthy twist on a beloved dish, these veggie tacos are sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 bell peppers, diced (any color)
- 12 ounces plant-based veggie crumble or ground meat substitute
- 2 tablespoons taco seasoning
- 1/3 cup water
- 8 small corn or flour tortillas
- 1 cup lettuce, shredded
- 1 medium tomato, diced
- 1 cup shredded cheese (optional)
- 1/2 cup sour cream or plant-based alternative
- 2 tablespoons fresh cilantro, chopped (optional)
- 4 lime wedges, for serving
Instructions
Heat a large skillet over medium heat and add the olive oil.
Add the diced onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion becomes translucent.
Stir in the diced bell peppers and cook for another 3-4 minutes until softened.
Add the plant-based veggie crumble to the skillet and cook for 2-3 minutes, breaking it apart with a spatula to incorporate it with the vegetables.
Sprinkle the taco seasoning over the mixture and stir well to coat evenly.
Pour in the water and stir. Let the mixture simmer for 3-4 minutes, allowing the flavors to blend and the crumble to heat through.
Warm the corn or flour tortillas in a dry skillet or in the microwave for a few seconds until pliable.
Assemble the tacos by spooning the veggie crumble mixture into the tortillas.
Top each taco with shredded lettuce, diced tomatoes, shredded cheese (if using), and a dollop of sour cream or plant-based alternative.
Garnish with fresh cilantro (if desired) and serve with lime wedges for squeezing on top.
Enjoy your flavorful and healthy Veggie Crumble Tacos!
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 5120 mg | 223% | |
| Total Carbohydrate | 171.3 g | 62% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 26.9 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1391 mg | 107% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2587 mg | 55% | |
*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.
