The Best Veggie Tacos Ever Recipes
VEGGIE TACOS
These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 tacos.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar. , Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes., Serve in taco shells. Top with cheese and avocado.
Nutrition Facts : Calories 430 calories, Fat 22g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 770mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 10g fiber), Protein 12g protein.
THE BEST VEGGIE TACOS EVER
My daughters love this recipe. I make them at least 3 times a month. They are not vegetarians but now they won't eat tacos with regular meats.
Provided by yani42
Categories Vegetable
Time 40m
Yield 8 tacos, 8 serving(s)
Number Of Ingredients 11
Steps:
- Saute sofrito sauce, sazon, cayenne pepper in olive oil in medium heat.
- Add Morning Star Farm Griller Crumbles; cook over medium heat for 10 minutes.
- Heat tacos shells in microwave 20 seconds.
- Shred lettuce and dice tomatoes.
- Create tacos with meatless meat, sour cream, guacamole, shredded cheese, and salad.
Nutrition Facts : Calories 212.6, Fat 16.9, SaturatedFat 7.8, Cholesterol 32.9, Sodium 262.1, Carbohydrate 10.4, Fiber 0.9, Sugar 2.4, Protein 5.3
FISH AND VEGGIE TACOS
Make and share this Fish and Veggie Tacos recipe from Food.com.
Provided by Cleanfreshcuisine
Categories Vegetable
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees.
- Soak the haddock fillets in lemon juice. Let stand for about 10 minutes, turning fillets halfway through.
- Melt butter in a 9″ x 13″ baking pan. Drain fillets and place in pan. Season with garlic powder, pepper and oregano.
- Bake in preheated oven for 10 minutes; remove from oven and turn fillets. Bake for another 10 minutes or until fish flakes easily with fork.
- While the fish is baking, dice the tomatoes, chop the cilantro and finely mince the onion. Combine in a large bowl and drizzle with lime juice. Mix well.
- Peel and slice the avocados. An easy way to peel an avocado: with a sharp knife, slice the avocado in half and twist. Remove the pit (it can either be scooped out with a spoon or take a sharp knife and gently tap the seed with the blade of the knife so that it wedges into the seed. Pull the seed out with the knife.) Slice the avocado and peel off the skin.
- Remove the fish from the oven and shred with two forks.
- Place 2 to 3 tablespoons of fish into each taco shell; top with 3 tablespoons tomato mix and fresh avocados.
- Serve with rice and black beans.
- Serves 4 to 6.
Nutrition Facts : Calories 493.2, Fat 33.3, SaturatedFat 9.4, Cholesterol 61.3, Sodium 346.6, Carbohydrate 36, Fiber 12.3, Sugar 5.5, Protein 18.4
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