Veggie Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seasoned black beans and pan-seared vegetables including corn, peppers, and zucchini fill corn tortillas topped with guacamole and salsa. Ready in 20 minutes, these tacos are vegan, gluten-free, and bursting with Mexican spices and vibrant flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons vegetable oil
- 1/2 medium red onion, (sliced into half rings)
- 1 cup corn kernels, (fresh or frozen and thawed)
- 3 garlic cloves, (minced)
- 1 red bell pepper, (roughly chopped)
- 1 green bell pepper, (roughly chopped)
- 1 medium zucchini, (quartered and sliced)
- 1 cup canned black beans, (drained and rinsed)
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon ancho chile powder
- 2 teaspoon lime juice
- 1 teaspoon salt, (or to taste)
- Black pepper, (to taste)
- 1/4 cup fresh cilantro, (chopped)
- 8 corn tortillas, (warmed in a skillet)
- Guacamole
- Salsa
- Vegan sour cream or cashew cream
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1555mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 795mg
- Calcium
- 140mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1555MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.