Vegetarian Crispy Tacos

Dive into the irresistible crunch of these Vegetarian Crispy Tacos, a vibrant and flavorful twist on classic taco night! Featuring golden-baked corn tortillas, these tacos are packed with a savory medley of sautéed onions, bell peppers, zucchini, and protein-rich black beans, perfectly seasoned with cumin, chili powder, and a splash of zesty lime juice. Topped with creamy avocado, crisp shredded lettuce, fresh cilantro, sour cream, and melted cheese, every bite offers a delightful combination of textures and tastes. This easy recipe comes together in just 35 minutes, making it a quick yet satisfying vegetarian dinner option that’s perfect for family meals or casual gatherings. Whether you're looking for a meatless Monday favorite or a new go-to dish, these tacos deliver all the deliciousness you crave, plus they’re customizable with your favorite toppings!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 pieces corn tortillas
• 3 tablespoons olive oil
• 1 medium, diced onion
• 1 medium, diced bell pepper
• 1 medium, diced zucchini
• 1 can, drained and rinsed black beans
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon salt
• 0.5 teaspoon pepper
• 2 tablespoons lime juice
• 1 large, sliced avocado
• 2 cups shredded lettuce
• 0.25 cup, chopped fresh cilantro
• 0.5 cup sour cream
• 1 cup shredded cheese

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly brush both sides of each corn tortilla with 2 tablespoons of olive oil.

Step 2

Fold the tortillas in half and place them on a baking sheet, ensuring they stay folded.

Step 3

Bake in the preheated oven for 10 minutes until crispy, then remove and set them aside.

Step 4

While the tortillas are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 5

Add the diced onion and bell pepper, and cook for 5 minutes until softened.

Step 6

Stir in the diced zucchini and cook for an additional 3 minutes.

Step 7

Add the black beans to the skillet, followed by cumin, chili powder, salt, and pepper. Cook for 2 minutes, stirring regularly.

Step 8

Remove the skillet from heat and stir in the lime juice.

Step 9

To assemble the tacos, fill each crispy shell with a couple of tablespoons of the vegetable and bean mixture.

Step 10

Top with slices of avocado, a sprinkling of shredded lettuce, fresh cilantro, sour cream, and shredded cheese.

Step 11

Serve immediately and enjoy your delightful vegetarian crispy tacos!

Nutrition Facts

Serving size	(1929.7g)

Amount per serving	% Daily Value*
Calories	2813.8

Total Fat 147.0g	0%
Saturated Fat 52.2g	0%
Polyunsaturated Fat 7.9g
Cholesterol 178.6mg	0%
Sodium 5336.5mg	0%
Total Carbohydrate 311.0g	0%
Dietary Fiber 70.6g	0%
Total Sugars 41.7g
Protein 89.3g	0%

Vitamin D 0IU	0%
Calcium 1530.6mg	0%
Iron 16.3mg	0%
Potassium 2787.0mg	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: 45.2%

Protein: 12.2%

Carbs: 42.5%