VEGGIE TACOS
These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 tacos.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar. , Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes., Serve in taco shells. Top with cheese and avocado.
Nutrition Facts : Calories 430 calories, Fat 22g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 770mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 10g fiber), Protein 12g protein.
VEGGIE CRUMBLE TACOS
I sometimes get a craving for good old tacos but I don't trust commercial ground beef to be safe and healthy. This is a much healthier option that still tastes great. Add some refried beans to the plate if you like.
Provided by Annacia
Categories Vegetable
Time 30m
Yield 10 tacos
Number Of Ingredients 10
Steps:
- Warm veggie crumbles crumbles in sauté pan with the oil.
- Add water and taco seasoning to crumbles and bring to a boil.
- Simmer and stir until desired consistency is reached.
- Dice tomatoes, green onions,shred cheese, and shred lettuce, all to desired amounts as you know how your family eats.
- Spoon some crumbles into shell or tortilla, and top tomato, lettuce, cheese and salsa.
- Wrap it up if using the tortillas.
Nutrition Facts : Calories 105.9, Fat 4.6, SaturatedFat 1.5, Cholesterol 3, Sodium 429.2, Carbohydrate 11.8, Fiber 1.8, Sugar 1.6, Protein 4.8
DAVE'S MEXICAN VEGGIE TACOS
One pan. Great spice. People will beg for the recipe. I swear by this and I'm not even a vegetarian. Substitute your favorite cheese for the queso fresco if desired.
Provided by Dave
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 18
Steps:
- Heat oil in a skillet over medium heat; cook and stir carrots until lightly browned, about 5 minutes. Add potato; cook and stir until lightly browned and mostly tender, 5 to 10 minutes. Add leeks and onion; cook and stir until onion is lightly browned, 5 to 10 minutes.
- Mix shredded sweet potato, black beans, cumin, oregano, chili powder, cayenne pepper, salt, and pepper into carrot-potato mixture; cook and stir until sweet potato is tender, about 10 minutes. Remove skillet from heat and transfer sweet potato mixture to a bowl, scraping skillet clean with a rubber spatula.
- Heat each tortilla in the same skillet over medium heat until warmed, about 30 seconds per side. Spread mashed avocado onto each warmed tortilla and top with sweet potato mixture, queso fresco, salsa, cilantro, and lime juice.
Nutrition Facts : Calories 334 calories, Carbohydrate 56.2 g, Cholesterol 5 mg, Fat 8.9 g, Fiber 12.4 g, Protein 11 g, SaturatedFat 2 g, Sodium 400.2 mg, Sugar 5.8 g
GRILLED AVOCADO AND VEGGIE TACOS
Season fresh veggies with a squeeze of lime and flavorful spices. Then cook them over a fired-up grill to make this delicious, meatless meal-in-one.
Provided by Target Test Kitchen
Categories Trusted Brands: Recipes and Tips Target Test Kitchen
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Arrange cut vegetables on large rimmed baking pan. Brush both sides with olive oil and squeeze juice of 1/2 lime over vegetables. Combine cumin, chili powder, salt, cayenne and black pepper to taste in small bowl. Sprinkle on veggies.
- Heat grill. Arrange vegetables on oiled grate or in grill pan. Grill 8 to 10 minutes, turning as necessary, until warm and tender, adding avocado halves halfway through, cut-side down.
- Chop veggies and slice avocados. Season with salt and pepper, if desired. Serve in warm tortillas with wedges of remaining lime. Top with cheese and garnish with cilantro.
- TIP: To warm tortillas on grill, arrange tortillas in single layer on hot grate. Heat 2 to 3 minutes until warm through and small brown spots appear, turning once or twice.
Nutrition Facts : Calories 359.9 calories, Carbohydrate 38.2 g, Cholesterol 17.3 mg, Fat 21.1 g, Fiber 9.5 g, Protein 9.6 g, SaturatedFat 5.6 g, Sodium 371.7 mg, Sugar 5.4 g
FLANK STEAK AND VEGGIE TACOS
Roasted flank steak and veggies are layered into a tortilla and topped with feta cheese and parsley in these tacos perfect for weeknight dinner.
Provided by Molly Gilbert
Categories World Cuisine Recipes Latin American Mexican
Time 2h57m
Yield 6
Number Of Ingredients 16
Steps:
- Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and black pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.
- Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
- Toss chickpeas, tomatoes, cucumber, and red onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.
- Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.
- Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
- Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F (52 degrees C) for rare or 135 degrees F (57 degrees F) for medium-rare, 3 to 5 minutes per side.
- Turn oven off and place tortillas on the bottom rack of the oven; keep in oven until warmed and slightly toasted, 1 to 2 minutes.
- Cover steak loosely with foil and let rest 10 minutes before slicing thinly across the grain. Fill tortillas with warm steak and vegetables; top with feta cheese and parsley.
Nutrition Facts : Calories 570.1 calories, Carbohydrate 43.8 g, Cholesterol 71.1 mg, Fat 30.9 g, Fiber 6.7 g, Protein 30.6 g, SaturatedFat 11.1 g, Sodium 1049.3 mg, Sugar 4.6 g
VEGGIE TACOS
Provided by Sheila Lukins
Categories Bean Tomato Vegetable Super Bowl Vegetarian Kid-Friendly Lunch Cheddar Eggplant Chickpea Healthy Sour Cream Simmer Parade Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 tacos
Number Of Ingredients 22
Steps:
- 1. Place the eggplant in a colander and sprinkle with the salt. Let stand for 1 hour. Pat dry with paper towels. Meanwhile, heat 4 tablespoons of the oil in a large skillet over medium heat. Add the eggplant and sauté until almost tender, adding more oil if necessary. Remove to a casserole.
- 2. Heat the remaining oil in the same skillet over low heat; wilt the onion, garlic and red pepper for 10 minutes, then add to the casserole. Place casserole over low heat and add the ingredients up through the parsley. Cook, uncovered, stirring frequently, for 30 minutes.
- 3. Stir in the kidney beans and chickpeas; cook for 15 minutes. The skin of the eggplant should be tender. Adjust seasonings.
- 4. Prepare the tacos: Place 1/4 cup of the cooked veggies in each taco shell. Top with some shredded lettuce and 1 tablespoon each of the onion and tomatoes. Dollop with sour cream and sprinkle with cheese. Serve immediately.
VEGGIE BEAN TACOS
In the summer when fresh corn and just-picked tomatoes are in season, authentic Mexican dishes like this leave you always wanting that next bite. My personal preference is to serve them with a slice of lime to squeeze over the avocado. -Tonya Burkhard, Davis, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute corn in 1 tablespoon oil until lightly browned. Remove and keep warm. In the same skillet, saute tomatoes, zucchini and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, oregano, salt, pepper and corn; heat through., Divide filling among tortillas. Top with cheese, salsa, avocado and, if desired, sour cream.
Nutrition Facts : Calories 378 calories, Fat 16g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 517mg sodium, Carbohydrate 52g carbohydrate (7g sugars, Fiber 10g fiber), Protein 13g protein.
WALNUT VEGGIE TACOS
I found this at www.walnuts.org whilst searching for new and interesting uses for walnuts. I can't wait to give it a try!! They also suggest that this mixture makes a great taco salad.
Provided by smellyvegetarian
Categories Vegan
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat tomatoes and zucchini in a wide skillet. Bring to a simmer and cook uncovered 3 minutes.
- Stir in taco seasoning, 2 tablespoons water, black beans and corn.
- Cover and simmer 5 minutes.
- Stir in walnuts. Let stand 1-2 minutes for sauce to thicken.
- Serve in taco shells or soft tortillas with choice of condiments like lettuce, cheese, sour cream, or avocado slices.
Nutrition Facts : Calories 278, Fat 13, SaturatedFat 1.9, Sodium 58.6, Carbohydrate 34.8, Fiber 7.9, Sugar 3.3, Protein 9.9
ROASTED VEGGIE TACOS
When Shannon Koene of Blacksburg, Virginia tried making one vegetarian dish a week, her husband often noted, "it would've been better with meat in it." But he doesn't even miss the meat in these tacos, now a mainstay.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the green peppers, tomatoes, onion, taco seasoning and oil. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 425° for 15-20 minutes or until tender, stirring once., Spread about 1/4 cup refried beans over each tortilla; top with 1/3 cup vegetable mixture and 2 tablespoons cheese.
Nutrition Facts : Calories 316 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 722mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 6g fiber), Protein 14g protein.
VEGGIE TACOS
A hearty taco that contains no meat. If you want to really keep it vegan, go with a soy cheese for topping.
Provided by CRAZY4SUSHI
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium-high heat. Add mushrooms and red bell peppers; saute until mushrooms are soft and meaty, about 20 minutes. Add pinto beans, taco seasoning mix, green onions, and water. Stir well; continue to cook until all liquid is evaporated, about 5 minutes more.
- Divide mushroom filling evenly between tortillas. Add your favorite taco toppings.
Nutrition Facts : Calories 220 calories, Carbohydrate 42.4 g, Fat 3.3 g, Fiber 7.8 g, Protein 11.6 g, SaturatedFat 0.5 g, Sodium 761 mg, Sugar 1.8 g
THE BEST VEGGIE TACOS EVER
My daughters love this recipe. I make them at least 3 times a month. They are not vegetarians but now they won't eat tacos with regular meats.
Provided by yani42
Categories Vegetable
Time 40m
Yield 8 tacos, 8 serving(s)
Number Of Ingredients 11
Steps:
- Saute sofrito sauce, sazon, cayenne pepper in olive oil in medium heat.
- Add Morning Star Farm Griller Crumbles; cook over medium heat for 10 minutes.
- Heat tacos shells in microwave 20 seconds.
- Shred lettuce and dice tomatoes.
- Create tacos with meatless meat, sour cream, guacamole, shredded cheese, and salad.
Nutrition Facts : Calories 212.6, Fat 16.9, SaturatedFat 7.8, Cholesterol 32.9, Sodium 262.1, Carbohydrate 10.4, Fiber 0.9, Sugar 2.4, Protein 5.3
SHRIMP AND VEGGIE TACOS WITH CHIPOTLE
Provided by Marcela Valladolid
Yield Makes 12 tacos
Number Of Ingredients 9
Steps:
- In a bowl, whisk together lime juice, 2 teaspoons salt and freshly ground black pepper; toss with shrimp and let rest, 15 minutes. In a blender or food processor, blend mayonnaise, garlic and chile until smooth; season with salt and pepper. In a large skillet over medium-high heat, heat oil; cook shrimp, flipping once, until opaque, 2 minutes per side. Transfer to a platter and cover with foil; add zucchini to pan and cook, tossing frequently, until golden, 5 minutes. Fill each tortilla with zucchini, cabbage and 1 tablespoon aioli. Top with shrimp.
EGG AND VEGGIE BREAKFAST TACOS
Quick, easy breakfast tacos.
Provided by Amar
Categories Tacos
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Spray a large skillet with cooking spray and warm over medium heat. Whisk eggs, milk, salt, and pepper together in a bowl. Pour egg mixture into the skillet and add bell pepper and onion. Cook and stir until eggs are set and veggies are softened, about 5 minutes.
- Warm a tortilla in a skillet over low heat. Top with 1/2 the habanero-flavored Cheddar cheese until slightly melted, about 1 minute. Transfer to a serving plate. Repeat with remaining tortilla and habanero-flavored Cheddar cheese.
- Top each tortilla evenly with scrambled egg mixture, salsa, Mexican cheese, avocado, and cilantro. Fold tacos and serve.
Nutrition Facts : Calories 645.8 calories, Carbohydrate 61.5 g, Cholesterol 198.1 mg, Fat 35.8 g, Fiber 12.2 g, Protein 23.8 g, SaturatedFat 12.3 g, Sodium 944.2 mg, Sugar 9.8 g
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