Vegetarian Tacos Recipe
Ingredients (serves 3–4)
For the filling:
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, chopped
1 zucchini, chopped
1 cup corn kernels (fresh or frozen)
1 can (15 oz) black beans, drained and rinsed
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder (adjust to taste)
Salt and pepper, to taste
Juice of ½ lime
Optional add-ins:
½ cup diced mushrooms
½ cup cooked quinoa or rice for extra bulk
For serving:
Corn or flour tortillas, warmed
Toppings of your choice:
Diced avocado or guacamole
Salsa or pico de gallo
Shredded lettuce or cabbage
Crumbled feta or cotija cheese (or vegan cheese)
Fresh cilantro
Lime wedges
Instructions
Sauté veggies:
Heat olive oil in a skillet over medium heat. Add onion and garlic; cook 2–3 minutes until fragrant.
Add vegetables:
Stir in bell pepper, zucchini, and corn. Cook for 5–7 minutes, until tender.
Add beans and seasoning:
Add black beans, cumin, paprika, chili powder, salt, and pepper. Stir and cook another 3–4 minutes until heated through.
Finish with lime:
Squeeze in lime juice and adjust seasoning as needed.
Assemble tacos:
Spoon the filling into warm tortillas and add your favorite toppings.
Tips
For a smoky twist, grill the veggies instead of sautéing.
Add a dollop of chipotle mayo or Greek yogurt for creaminess.
Use roasted sweet potatoes instead of zucchini for a fall-inspired version.