Soy-Free Delicious Veggie Tacos

Satisfy your taco cravings with these vibrant and flavor-packed Soy-Free Delicious Veggie Tacos, a wholesome, plant-based twist on a classic favorite! Crafted with colorful bell peppers, tender zucchini, hearty black beans, and aromatic spices like cumin and chili powder, this easy recipe is a feast for both the eyes and the palate. Perfect for those avoiding soy, these tacos are loaded with fresh, nutrient-rich ingredients like creamy avocado, juicy cherry tomatoes, and zesty lime for the ultimate topping combination. Ready in just 30 minutes, these quick and healthy tacos are ideal for weeknight dinners and are sure to impress even the pickiest eaters. Whether you're living the plant-based lifestyle or just looking to enjoy a meatless delight, these tacos are a surefire way to savor the vibrant flavors of fresh vegetables wrapped in warm corn tortillas.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 pieces corn tortillas
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 1 medium zucchini, diced
• 0.5 medium red onion, thinly sliced
• 1 tablespoon olive oil
• 2 cloves minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon salt
• 1 can (15 oz) black beans, drained and rinsed
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 1 large lime, cut into wedges
• 0.25 cup cilantro, chopped

Directions

Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

Add the garlic and cook for 30 seconds, stirring constantly, until fragrant.

Step 3

Add the red and yellow bell peppers, zucchini, and red onion. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are tender-crisp.

Step 4

Stir in the cumin, chili powder, and salt. Cook for another 2 minutes, allowing the spices to coat the vegetables.

Step 5

Add the black beans to the skillet and mix well to combine. Cook for 2 to 3 minutes, until the beans are heated through.

Step 6

While the veggies are cooking, lightly warm the corn tortillas in a separate dry skillet over medium heat, about 30 seconds per side.

Step 7

Assemble the tacos by filling each tortilla with the vegetable and bean mixture.

Step 8

Top each taco with diced avocado and halved cherry tomatoes.

Step 9

Garnish with chopped cilantro and serve with lime wedges on the side for squeezing.

Nutrition Facts

Serving size	(1872.1g)

Amount per serving	% Daily Value*
Calories	1916.1

Total Fat 59.2g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 1489.7mg	0%
Total Carbohydrate 305.7g	0%
Dietary Fiber 78.5g	0%
Total Sugars 29.0g
Protein 61.4g	0%

Vitamin D 0IU	0%
Calcium 537.2mg	0%
Iron 18.8mg	0%
Potassium 4377.1mg	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: 26.6%

Protein: 12.3%

Carbs: 61.1%