Here is a fun recipe that teaches you how to make easy veggie tacos. These are super fun to make with kids while they get the health benefits of lots of great vegetables!
Veggie Tacos Recipe – A Meatless Delight!
Hey, taco lovers! Let’s dive into a veggie-packed journey that’ll make your Taco Tuesday (or any day, really) a flavorful fiesta. Imagine the crunch of fresh veggies, the rich taste of black beans, all wrapped in a warm tortilla, and you’ve got yourself a plate of heavenly veggie tacos. This isn’t just any vegetarian taco recipe; it’s a celebration of all things bright, beautiful, and deliciously meat-free. Perfect for the whole family, these tacos are here to turn any meat eater into a veggie lover. Let’s get the fiesta started!
Veggie Tacos Ingredients
Red bell pepper
Orange or yellow bell pepper
Zucchini
chopped red onion
chopped shitake mushrooms
garlic
cumin
black beans, well rinsed
FAQ: Everything You Wanted to Know About Veggie Tacos
Q: Can I add other veggies to my tacos? Absolutely! Vegetable tacos are a canvas for your culinary creativity. Think cauliflower tacos for a hearty bite or sweet potatoes for a hint of sweetness. The beauty of this recipe is its flexibility, so feel free to mix in different veggies like green beans or cherry tomatoes.
Q: What if I don’t have corn tortillas? No problemo! While corn tortillas add that authentic touch, flour tortillas or even wheat tortillas work great too. If you’re up for a little adventure, try warming your tortillas over an open flame for that extra char and flavor.
Q: How do I store leftover taco filling? Got leftovers? Simply store the veggie mix in an airtight container in the fridge. It’s perfect for a quick meal the next day or as a savory addition to your breakfast scramble.
Q: Are these tacos kid-friendly? Yes! Making these tacos with kids is a fantastic way to introduce them to the joys of cooking and healthy eating. Let them choose their toppings or help with assembling the tacos for a fun family cooking experience.
Where to Serve Veggie Tacos
These tacos are perfect for any occasion – from a laid-back meal prep Sunday to a bustling taco party with friends. They’re a hit at Meatless Monday gatherings, and if you’re feeling fancy, why not serve them at your next dinner party as a testament to the versatility of vegetarian meals?
Storage Tips
Keep any leftover vegetable filling in the fridge, tightly covered, for up to three days. Warm tortillas can be kept under a damp paper towel in the fridge and reheated in a dry skillet for that just-made freshness.
Tips for Making This Recipe with Kids
- Let kids pick their taco toppings for a personalized touch.
- Assign simple tasks like tearing lettuce, stirring the vegetable filling on medium-low heat, or spreading sour cream on warm tortillas.
- Use this time to teach them about the joys of vegetarian cooking and the importance of including a variety of veggies in their diet.
Why This Recipe Works
What makes this veggie tacos recipe a real keeper? For starters, it’s loaded with so much flavor thanks to the combination of roasted veggies, black beans, and a sprinkle of cumin and chili powder. It’s a healthy meal that doesn’t skimp on taste or satisfaction.
The inclusion of plant-based protein from black beans ensures that everyone, from the little ones to the grown-ups, gets a nourishing, energy-packed meal. Plus, the versatility of this recipe means you can swap in or out ingredients based on what you have on hand or what’s in season, making it a year-round go-to. Whether it’s your first time whipping up vegetarian black bean tacos or you’re a seasoned pro, this recipe promises a delicious, easy-to-make meal that’ll have everyone asking for seconds.
In short, veggie tacos are not just food; they’re an experience. A bite of this masterpiece, with its soft tortillas cradling a vibrant mix of veggies and black beans, topped with a dollop of sour cream and a sprinkle of queso fresco, is like a fiesta in your mouth.
So, whether you’re looking to impress at your next taco night, seeking a delicious vegetarian option, or simply in the mood for a healthy meal that’s big on taste, these veggie tacos are your ticket to a culinary delight. Let’s get that taco party started!
Better yet, you could take them to the source of these healthy foods by making it fun in visiting a farm. They will certainly be intrigued just to learn of the origin of these fruits and vegetables.
Plant a fruit and veggie garden
An excellent way to get kids more appreciative of fruits and vegetables and consume more is to plant a garden. Studies have shown that kids will consume more if they know that they actually have an input in planting their own products.
Offer healthy foods variety
Children get bored easily. Therefore, if you present a boring looking fruit or vegetables plate, they will overlook same. It is imperative that you shop for a wide assortment for fruits and veggies.
Do make a concerted effort to garner bright and colorful products that will grab their attention. Remember that they first eat with their eyes. Presentation is key. Plant these products in attractive dishes so as to lure them to the table.
What are some more fun taco recipes to try:
Yummy Veggie Tacos Recipe -- Perfect For Busy Weeknights
These can stand on their own as vegetarian tacos, or you can add meat. They’re perfect for a taco bar so everyone can do it their own way. These aren’t spicy hot at all. You can add heat with your salsa. Great option for meatless monday!
Ingredients
- 1 Red bell pepper
- 1 Orange or yellow bell pepper
- 1 Zucchini
- 1/2 Cup chopped red onion
- 1 1/2 Cups chopped shitake mushrooms
- 3 Cloves of garlic
- 1 Tbs EVOO
- 1 tsp cumin
- 1 can black beans, well rinsed
Instructions
- Chop the bell peppers. Pro tip: cut off the
bottom first and reach in with your knife to separate the white membrane from the sides. Then when you cut off the top the seeds will come out neatly. - Dice the zucchini. Tip: if you cut it in half first it’s easier to work with.
- Chop the onion. You could also use a sweet onion, or even a regular one. I like red the best for this because it’s a little sweet and looks pretty.
- Chop the shitake mushrooms. I buy them presliced, so it’s quick to just wash and chop them up smaller. I think the meatiness and flavor of shitakes really “makes” this dish, but you could sub a different type if you want. Portobello mushrooms might also be good.
- Press the garlic, or dice it super fine.
- Heat the oil in a large skillet over medium high
heat, then add the onion and cook for 1 min. - Move the onions to the side of the pan. Then,
add the mushrooms and let them cook without stirring for about a minute. - Stir and add the bell peppers and zucchini. Stir frequently until the veggies are tender but still crunchy.
- Stir in cumin and garlic and cook for another minute or so stirring constantly so that the garlic doesn’t burn.
- If desired, stir in black beans. Or you can heat those separately and serve them on the side.
- Remove to a serving dish and serve with your favorite tortillas and toppings. Ideas for toppings: avocado or guacamole, salsa (roasted salsa is really good with this!), sour cream, grated cheese, lime wedges, cilantro, diced tomatoes, etc.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 83Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 168mgCarbohydrates 14gFiber 5gSugar 3gProtein 4g
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Hi! I’m Nellie. I am an entrepreneur, a busy mama of 3 and a wife to my high school sweetheart. I have been sharing content for over 12 years about how to cook easy recipes, workout tips and free printables that make life a little bit easier. I have been featured in places like Yahoo, Buzzfeed, What To Expect, Mediavine, Niche Pursuits, HuffPost, BabyCenter, Mom 2.0, Mommy Nearest, Parade, Care.com, and more!
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