Dairy-Free Delicious Veggie Tacos

Bursting with vibrant flavors and wholesome ingredients, these Dairy-Free Delicious Veggie Tacos are the perfect plant-based meal for taco night! Featuring sautéed bell peppers, zucchini, red onion, and sweet corn kernels, this recipe brings together colorful, nutrient-packed veggies with the rich flavors of smoked paprika, cumin, and chili powder. Black beans add a hearty protein boost, while creamy diced avocado and fresh cilantro make the perfect garnishes. All this goodness is tucked into warm corn tortillas, making these tacos entirely dairy-free and gluten-free. Ready in just 30 minutes, they’re ideal for a quick weeknight dinner or a fun family meal. Don’t forget to serve with lime wedges for a zesty finishing touch!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 pieces corn tortillas
• 2 tablespoons olive oil
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1 medium zucchini
• 1 medium red onion
• 1 cup fresh corn kernels
• 1 can black beans
• 1 medium avocado
• 1 medium lime
• 0.5 cup cilantro leaves
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Begin by preparing your vegetables: slice the red and yellow bell peppers into thin strips, dice the zucchini into small cubes, and slice the red onion into thin slices.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced red and yellow bell peppers, zucchini, and red onion to the skillet.

Step 3

Sauté the vegetables for about 5-7 minutes or until they begin to soften. Stir occasionally to ensure even cooking.

Step 4

Add the fresh corn kernels to the skillet and continue to cook for an additional 2 minutes, stirring often.

Step 5

Drain and rinse the black beans, then add them to the skillet along with the smoked paprika, ground cumin, chili powder, salt, and black pepper. Mix well and cook for another 2-3 minutes until everything is heated through.

Step 6

While the vegetable mixture is cooking, peel and dice the avocado, and finely chop the cilantro leaves.

Step 7

Cut the lime into wedges.

Step 8

Heat the corn tortillas in a separate skillet over low heat or directly over a gas burner for about 20 seconds on each side until warm and slightly toasted.

Step 9

Assemble the tacos by laying out the warm corn tortillas and spooning the vegetable filling into each one.

Step 10

Top each taco with diced avocado and a sprinkle of chopped cilantro.

Step 11

Serve the tacos immediately, with lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(2012.1g)

Amount per serving	% Daily Value*
Calories	2157.4

Total Fat 69.8g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 5.6g
Cholesterol 0mg	0%
Sodium 4518.2mg	0%
Total Carbohydrate 344.3g	0%
Dietary Fiber 78.2g	0%
Total Sugars 45.8g
Protein 64.6g	0%

Vitamin D 0IU	0%
Calcium 626.7mg	0%
Iron 19.4mg	0%
Potassium 3947.9mg	0%

*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.

Source of Calories

Fat: 27.7%

Protein: 11.4%

Carbs: 60.8%