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 BEEF TACOS
These tacos with a twist (think carrot purée) don't just add a boost of veggies, they also make for an easy-to-make family go-to dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 5
Number Of Ingredients 4
Steps:
- Heat taco shells as directed on box.
- Make beef mixture as directed on taco seasoning mix pouch--except stir in carrot purée with the water.
- Spoon beef mixture into taco shells.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 1/2 g
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
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- Roasted Cauliflower and Lentil Tacos from Cookie + Kate. In case you were looking for yet another way to use one of the most versatile veggies around, cauliflower also makes a pretty great taco filling.
- Crispy Avocado Tacos from A Couple Cooks. Important life rule: Always say yes to crispy avocado fries. Get the recipe here.
- Roasted Butternut Squash Tacos from Cookie + Kate. Butternut squash makes for a creamy, unexpected taco filling, while purple cabbage adds crunch and black beans provide protein.
- Blackened Zucchini Tacos from Well Plated. Zucchini and corn fresh off the cob make these tacos a stellar summertime staple. Get the recipe here.
- Crumbled Tofu Tacos from Connoisseurus Veg. This recipe also explains how to store tofu in your freezer, so you’re always 15 minutes away from taco time when you’ve got it on hand.
- Roasted Corn Tacos With Mango Slaw from Emilie Eats. These summery tacos use crumbled veggie burgers, but you can sub your meat alternative of choice. Get the recipe here.
- Lentil Walnut Tacos With Smoky Cashew Queso from Dishing Up the Dirt. The smoky cashew queso these tacos are topped with might just become your new favorite sauce.
- Grilled Zucchini Tacos from Spoon Fork Bacon. Enjoy the best of summer produce with these perfectly light veggie tacos. Get the recipe here. Most Popular.
- Baked Tofu Tacos With Chipotle Tahini Sauce from A Couple Cooks. The tofu in this recipe is marinated and then baked for a crunchy-on-the-outside, chewy-on-the-inside finish.
- Tempeh Tacos With Avocado Kiwi Salsa from Live Eat Learn. These look pretty much identical to traditional ground beef tacos in crunchy shells, except they’re totally vegan and are topped with avocado-kiwi salsa (!!).
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