Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (2)
Vegetarian Tacos
NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 24%
CARBS 60G54% OF CAL
12G FIBER0G ADDED5G INTRINSIC43G OTHER5G TOTAL SUGAR
FAT 19G38% OF CAL
2G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty vegetarian tacos filled with roasted sweet potatoes, zucchini, black beans, and avocado. Ready in 30 minutes with plenty of flavor so no one misses the meat.
mainmexicantacobeans🍪 sheet pan⚡ microwave🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium sweet potato (chopped into ½-inch cubes)
- 2 tablespoons olive oil (divided)
- 1 cup chopped red onion
- ⅔ cup frozen corn
- 1 medium zucchini (chopped into ½-inch pieces)
- 2 cloves garlic (minced)
- 15 ounce can black beans (rinsed and drained)
- 1 teaspoon chili powder
- ¾ teaspoon ground cumin
- ¼ salt
- ⅛ teaspoon black pepper
- 8 small flour or corn tortillas
- 1 large avocado (diced or sliced)
- ½ cup queso fresco, cotija or feta cheese (crumbled, optional)
At a glance
PER SERVING · TIME 30M
CAL 22%·PRO 24%
CARBS 60G54% OF CAL
12G FIBER0G ADDED5G INTRINSIC43G OTHER5G TOTAL SUGAR
FAT 19G38% OF CAL
2G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 580mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 801mg
- Calcium
- 80mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 580MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.