Vegan Vegetarian Tacos

These vibrant Vegan Vegetarian Tacos are a plant-based delight that’s as satisfying as they are colorful. Packed with a medley of sautéed vegetables like bell peppers, zucchini, and onions, plus protein-rich black beans, every bite bursts with smoky spices like cumin, chili powder, and smoked paprika. Finished with a zesty lime kick, these tacos are layered with crunchy red cabbage and juicy cherry tomatoes for perfect texture contrast. A velvety avocado-cilantro sauce, made creamy with plant-based yogurt, ties it all together for a refreshing finish. Ready in just 35 minutes, these tacos are a quick, healthy, and flavor-packed meal perfect for weeknight dinners or casual gatherings. With gluten-free corn tortillas and all-natural ingredients, these tacos cater to vegans and vegetarians alike without compromising on taste.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 2 Garlic cloves, minced
• 1 medium Bell pepper, diced (any color)
• 1 medium Zucchini, diced
• 1 cup Black beans, cooked and rinsed
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Salt
• 1 tablespoon Fresh lime juice
• 1 Avocado, ripe
• 2 tablespoons Fresh cilantro, chopped
• 2 tablespoons Unsweetened plant-based yogurt (e.g., coconut or almond)
• 8 Corn tortillas
• 1 cup Shredded red cabbage
• 0.5 cup Cherry tomatoes, halved

Directions

Step 1

Heat a large skillet over medium heat and add the olive oil.

Step 2

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the diced bell pepper and zucchini to the skillet. Sauté for 5-7 minutes or until the vegetables are tender.

Step 5

Stir in the black beans, ground cumin, chili powder, smoked paprika, and salt. Mix well and cook for another 3-4 minutes, allowing the flavors to meld together.

Step 6

Remove the skillet from heat and stir in the fresh lime juice. Set the vegetable-bean mixture aside.

Step 7

In a small bowl, mash the ripe avocado until smooth. Mix in the chopped cilantro and plant-based yogurt, creating a creamy avocado sauce. Adjust salt to taste if necessary.

Step 8

Warm the corn tortillas in a dry skillet or microwave, wrapping them in a damp paper towel to keep them pliable.

Step 9

Assemble the tacos by adding a generous scoop of the vegetable-bean mixture to each tortilla.

Step 10

Top with shredded red cabbage and halved cherry tomatoes for crunch and color.

Step 11

Drizzle the creamy avocado sauce over the top of the tacos.

Step 12

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1426.6g)

Amount per serving	% Daily Value*
Calories	1768.2

Total Fat 65.1g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1367.6mg	0%
Total Carbohydrate 262.3g	0%
Dietary Fiber 60.4g	0%
Total Sugars 22.7g
Protein 48.0g	0%

Vitamin D 0IU	0%
Calcium 429.8mg	0%
Iron 14.3mg	0%
Potassium 3253.9mg	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: 32.1%

Protein: 10.5%

Carbs: 57.4%