Vegetarian Tacos
Colorful vegetarian tacos arranged on a rustic wooden board, filled with seasoned black beans, sautéed peppers and onions, topped with melted cheese, fresh lettuce, diced tomatoes, and a dollop of sour cream, with lime wedges and cilantro garnish
Ingredients
Nutrition Facts
* Nutritional information is approximate and may vary based on ingredients and preparation methods.
Instructions
Prepare Vegetables and Bean Filling
Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, cook for 5-6 minutes until softened. Drain and rinse black beans, then add to the skillet along with taco seasoning and 2 tablespoons of water. Stir well and cook for 3-4 minutes until beans are heated through and flavors are combined.
Pro Tip:
Don't overcook the vegetables - they should retain some texture and not become mushy
Warm Tortillas and Prepare Toppings
Warm flour tortillas in a dry skillet for 30 seconds per side or wrap in damp paper towels and microwave for 30 seconds. Arrange all toppings in separate bowls: shredded cheese, diced tomatoes, shredded lettuce, and any additional desired toppings like sour cream or salsa.
Pro Tip:
Keep tortillas warm by wrapping them in a clean kitchen towel until ready to serve
Assemble the Tacos
Place 2-3 tablespoons of the bean and vegetable mixture down the center of each warm tortilla. Top with shredded cheese while the filling is still hot so it melts slightly. Add fresh lettuce, diced tomatoes, and any other desired toppings.
Pro Tip:
Don't overfill the tacos or they'll be difficult to fold and eat
Serve and Garnish
Fold tortillas in half and arrange on serving plates. Garnish with fresh cilantro, lime wedges, and serve with additional salsa or hot sauce on the side. Serve immediately while warm for the best taste and texture.
Pro Tip:
Serve with Mexican rice and refried beans for a complete meal, or enjoy as a light dinner
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