Vegan Tacos
These vegan tacos are hearty, savory, and incredibly flavorful! They are loaded with fresh veggies and bold flavors. Make them for Taco Tuesday, family dinners, Cinco de Mayo, and more!
Servings 8 tacos
Calories 113kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 garlic cloves minced
- 1 bell pepper diced
- 1 cup diced tomatoes
- 1 cup cooked black beans
- 1 cup cooked corn kernels
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 8 corn tortillas
- sliced avocado to garnish
- salsa to garnish
- chopped fresh cilantro to garnish
- lime wedges to garnish
Instructions
- First, heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent.
- Add the diced bell pepper to the skillet. Cook for an additional 2 to 3 minutes until slightly tender.
- Stir in the diced tomatoes, cooked black beans, and cooked corn kernels. Season with chili powder, cumin, salt, and pepper. Stir together.
- While the filling is cooking, warm the corn tortillas in a dry skillet or oven for a few minutes.
- Assemble the tacos. Spoon the filling into each tortilla. Garnish with sliced avocado, salsa, cilantro, and lime juice.
- Finally, serve!
Notes
- Feel free to adjust the amount of veggies. This recipe is customizable and forgiving.
- Cook the veggies until softened.
- Flour tortillas can be used, but this recipe will no longer be gluten-free.
- The taco filling is also great served on top of rice or pasta.
- Store the filling in the fridge for up to 4 days.
- To reheat, add the leftovers to a skillet over low-medium heat. Cook until warm.
Nutrition
Calories: 113kcal | Carbohydrates: 19g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Fiber: 4g