VEGGIE TACOS
A hearty taco that contains no meat. If you want to really keep it vegan, go with a soy cheese for topping.
Provided by CRAZY4SUSHI
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium-high heat. Add mushrooms and red bell peppers; saute until mushrooms are soft and meaty, about 20 minutes. Add pinto beans, taco seasoning mix, green onions, and water. Stir well; continue to cook until all liquid is evaporated, about 5 minutes more.
- Divide mushroom filling evenly between tortillas. Add your favorite taco toppings.
Nutrition Facts : Calories 220 calories, Carbohydrate 42.4 g, Fat 3.3 g, Fiber 7.8 g, Protein 11.6 g, SaturatedFat 0.5 g, Sodium 761 mg, Sugar 1.8 g
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.
PLANT-BASED TACO
Get as creative as you want! Add as many veggies as you like. Experiment with Mexican seasonings or make this into a taco salad instead of using it as a tortilla shell. Have fun with it and know you are eating healthy!
Provided by Julie Weigand
Categories Salad Vegetable Salad Recipes Cauliflower
Time 15m
Yield 1
Number Of Ingredients 17
Steps:
- Place cauliflower in a microwave-safe bowl and add 1 tablespoon water. Cook in the microwave on high power to desired tenderness, about 2 minutes.
- Heat olive oil in a pot over medium heat. Add beans, corn, and onion. Cook and stir to desired tenderness, about 3 minutes. Mix in onion powder, garlic powder, Cajun seasoning, paprika, and cumin. Remove from heat.
- Stir taco sauce, flaxseed meal, nutritional yeast, and tomato into the pot with the bean mixture. Fill tortilla with filling and add cooked cauliflower. Top with leafy greens.
Nutrition Facts : Calories 634.7 calories, Carbohydrate 112.6 g, Fat 19.6 g, Fiber 23.1 g, Protein 26.4 g, SaturatedFat 2.6 g, Sodium 1396 mg, Sugar 7.6 g
VEGETARIAN TACOS
A vegetarian alternative to this Mexican favorite. My parents are a little leary of my non-meat dishes, but they love Mexican food. And this was a big hit. I was happy...
Provided by Kozmic Blues
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In large fry pan, heat oil over medium heat.
- Cook the onion, celery, red or green pepper, jalapeno, and garlic until softened.
- Add garbanzo beans, spices, and a couple tsp of salsa.
- Stir until heated through.
- I like to fit the taco shells in a baking pan, spoon in filling evenly into the shells and bake in a 300°F oven for 5 minutes or so.
- It helps the shells from falling apart when you take the first bite.
- Remove from oven and top with your favorite toppings.
Nutrition Facts : Calories 334.5, Fat 10.5, SaturatedFat 2.2, Sodium 589.7, Carbohydrate 51.7, Fiber 8.7, Sugar 3, Protein 9.4
SOFT VEGETABLE TACOS
This easy vegetarian tacos feature corn and black beans. They're easy and fast, and the heat can be adjusted depending on the type of salsa you choose. -Leona Strait, Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the corn, zucchini and onion in oil until tender. , Stir in beans and salsa. Cook, uncovered, over medium heat for 3-4 minutes or until heated through, stirring occasionally. , Spoon a heaping 1/3 cupful onto half of each tortilla; top with sour cream and cheese. Fold tortilla over filling.
Nutrition Facts : Calories 524 calories, Fat 23g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 902mg sodium, Carbohydrate 59g carbohydrate (5g sugars, Fiber 6g fiber), Protein 21g protein.
VEGGIE TACOS
Provided by Sheila Lukins
Categories Bean Tomato Vegetable Super Bowl Vegetarian Kid-Friendly Lunch Cheddar Eggplant Chickpea Healthy Sour Cream Simmer Parade Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 tacos
Number Of Ingredients 22
Steps:
- 1. Place the eggplant in a colander and sprinkle with the salt. Let stand for 1 hour. Pat dry with paper towels. Meanwhile, heat 4 tablespoons of the oil in a large skillet over medium heat. Add the eggplant and sauté until almost tender, adding more oil if necessary. Remove to a casserole.
- 2. Heat the remaining oil in the same skillet over low heat; wilt the onion, garlic and red pepper for 10 minutes, then add to the casserole. Place casserole over low heat and add the ingredients up through the parsley. Cook, uncovered, stirring frequently, for 30 minutes.
- 3. Stir in the kidney beans and chickpeas; cook for 15 minutes. The skin of the eggplant should be tender. Adjust seasonings.
- 4. Prepare the tacos: Place 1/4 cup of the cooked veggies in each taco shell. Top with some shredded lettuce and 1 tablespoon each of the onion and tomatoes. Dollop with sour cream and sprinkle with cheese. Serve immediately.
VEGGIE CRUMBLE TACOS
I sometimes get a craving for good old tacos but I don't trust commercial ground beef to be safe and healthy. This is a much healthier option that still tastes great. Add some refried beans to the plate if you like.
Provided by Annacia
Categories Vegetable
Time 30m
Yield 10 tacos
Number Of Ingredients 10
Steps:
- Warm veggie crumbles crumbles in sauté pan with the oil.
- Add water and taco seasoning to crumbles and bring to a boil.
- Simmer and stir until desired consistency is reached.
- Dice tomatoes, green onions,shred cheese, and shred lettuce, all to desired amounts as you know how your family eats.
- Spoon some crumbles into shell or tortilla, and top tomato, lettuce, cheese and salsa.
- Wrap it up if using the tortillas.
Nutrition Facts : Calories 105.9, Fat 4.6, SaturatedFat 1.5, Cholesterol 3, Sodium 429.2, Carbohydrate 11.8, Fiber 1.8, Sugar 1.6, Protein 4.8
VEGETABLE TACOS
This recipe is easy and delicious! It is a nutritious vegetarian alternative to traditional tacos.
Provided by KacieGallo
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 24m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil and chili powder in a large skillet over medium heat. Stir in scallion and garlic; cook for 1 minute. Add tomato and garbanzo beans; cook and stir until tomato begins to break down, about 5 minutes. Season mixture with hot sauce. Stir spinach into the skillet; cook until bright green and wilted, 3 to 5 minutes.
- Spoon tomato and spinach mixture over the tortilla wraps. Garnish with Mexican-style cheese and almonds. Squeeze fresh lime juice on top.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 52.9 g, Cholesterol 16.2 mg, Fat 11.7 g, Fiber 7 g, Protein 13.6 g, SaturatedFat 4.5 g, Sodium 653.2 mg, Sugar 1.5 g
ROASTED VEGGIE TACOS
When Shannon Koene of Blacksburg, Virginia tried making one vegetarian dish a week, her husband often noted, "it would've been better with meat in it." But he doesn't even miss the meat in these tacos, now a mainstay.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the green peppers, tomatoes, onion, taco seasoning and oil. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 425° for 15-20 minutes or until tender, stirring once., Spread about 1/4 cup refried beans over each tortilla; top with 1/3 cup vegetable mixture and 2 tablespoons cheese.
Nutrition Facts : Calories 316 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 722mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 6g fiber), Protein 14g 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
SOFT VEGETABLE TACOS
Provided by David Badal
Categories Bean Leafy Green Pepper Vegetable Sauté Vegetarian Quick & Easy Dinner Lunch Spinach Bell Pepper Jalapeño Hominy/Cornmeal/Masa Bon Appétit Houston Texas Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 13
Steps:
- Heat olive oil in heavy large saucepan over medium-high heat. Add onion, red bell pepper, garlic and chili. Sauté until vegetables soften, about 10 minutes. Add chili powder, cumin and oregano and sauté 2 minutes. Add Port and simmer until liquid reduces by half, about 10 minutes. Mix in beans and hominy and heat through. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm mixture over medium heat before continuing.) Add spinach and stir until wilted, about 2 minutes.
- Spoon 1/3 cup vegetable mixture onto each tortilla. Roll up tortilla to enclose filling and serve.
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