Vegetarian Mexican Tacos
A vibrant and flavorful recipe for delicious vegetarian tacos, featuring a hearty black bean and corn filling seasoned with classic Mexican spices, served in warm tortillas with fresh toppings.
Ingredients
- •1 tbsp Olive oil
- •1/2 finely diced Red onion
- •2 cloves, minced Garlic
- •1 diced Red bell pepper
- •1 small, diced (optional) Zucchini
- •1 15-ounce can, rinsed and drained Canned black beans
- •1 cup (or frozen, thawed) Canned corn
- •1 tsp Chili powder
- •1 tsp Cumin
- •1/2 tsp Smoked paprika
- •1/2 tsp Dried oregano
- •1/4 cup Vegetable broth
- •1 tbsp Fresh lime juice
- •to taste Salt
- •to taste Black pepper
- •12 small Corn tortillas
- •1 large, diced (or 1/2 cup guacamole) Avocado
- •1/2 cup Pico de Gallo or Salsa
- •1/4 cup, chopped Fresh cilantro
- •1-2 limes Lime wedges
- •1/4 cup (optional) Sour cream or Mexican crema
- •2 tbsp (optional) Crumbled Cotija cheese
Instructions
- 1.
Prepare the Filling: Heat olive oil in a large skillet or frying pan over medium heat. Add the diced red onion and cook until softened, about 3-4 minutes.
- 2.
Add the minced garlic, diced red bell pepper, and zucchini (if using) to the skillet. Sauté for another 5-7 minutes, until vegetables are tender-crisp.
- 3.
Stir in the rinsed black beans and corn. Add the chili powder, cumin, smoked paprika, and dried oregano. Cook for 1-2 minutes, stirring constantly, to toast the spices.
- 4.
Pour in the vegetable broth and bring to a simmer. Cook for 5-7 minutes, allowing the liquid to reduce slightly and the flavors to meld.
- 5.
Remove from heat. Stir in the fresh lime juice. Season generously with salt and black pepper to taste. Mash a small portion of the beans with the back of a spoon if you prefer a slightly creamier texture.
- 6.
Warm the Tortillas: While the filling is simmering, warm the tortillas. You can do this by heating them one by one in a dry skillet over medium-high heat for about 15-20 seconds per side until pliable and slightly charred, or wrap them in a damp paper towel and microwave for 30-60 seconds, or wrap in foil and bake at 350°F (175°C) for 10-15 minutes. Keep warm in a tortilla warmer or wrapped in a clean kitchen towel.
- 7.
Assemble the Tacos: Serve the warm tortillas with a generous scoop of the vegetarian filling.
- 8.
Add Toppings: Garnish with your favorite toppings such as diced avocado or guacamole, fresh pico de gallo or salsa, chopped cilantro, a dollop of sour cream (if using), and a sprinkle of Cotija cheese (if using). Serve immediately with extra lime wedges.
Tips
- 💡Make Ahead: The black bean and corn filling can be prepared a day in advance and stored in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.
- 💡Spice Level: Adjust the chili powder and add a pinch of cayenne pepper or a dash of your favorite hot sauce to the filling for extra heat.
- 💡Protein Boost: For more protein, consider adding crumbled tofu or tempeh to the filling along with the vegetables.
- 💡Freshness is Key: Don't skimp on fresh toppings like cilantro and lime juice; they truly elevate the flavors of the tacos.
- 💡Vegan Option: Omit the sour cream and Cotija cheese, or use plant-based alternatives, to make this recipe fully vegan.
Recipe from TheCookbook.ai
Created by Basil Roux