Vegetarian Tacos

5 from 2 ratings

from kristineskitchenblog.com

These vegetarian tacos are so hearty and flavorful, no one will miss the meat! Filled with sweet potatoes, zucchini, black beans and avocado, this veggie taco recipe comes together in just 30 minutes so it's perfect for a weeknight.

Prep Time30

Total Time30

Servings: servings

Calories: 394kcal

Ingredients

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

Instructions

Preheat oven to 425° F. Place the cubed sweet potato on a parchment paper lined baking sheet. Drizzle with 1 tablespoon of olive oil toss to coat. Bake sweet potatoes for 20-25 minutes, until tender, tossing once halfway through the bake time.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the red onion and frozen corn and cook, stirring often, for 2 minutes. Then add the zucchini and continue cooking, stirring often, for 3-4 minutes, until zucchini starts to soften.
Reduce the heat to medium and stir in the garlic, black beans, chili powder, cumin, salt and pepper. Cook, stirring, for 1-2 minutes, until the beans are heated through. Then stir in the roasted sweet potatoes. Remove the pan from the heat.
Warm the tortillas between two paper towels in the microwave (or warm in a skillet over medium heat).
Fill tortillas with the black bean/veggie mixture, then top with avocado and cheese. Serve.

Notes

Nutrition estimate does not include tortillas since those will vary by brand/type.

Nutrition

Nutrition information is only an estimate.