Quick and Easy Veggie Tacos in 20 Minutes
Table of Contents
A Quick Way to Fill Up
The inspiration for these Quick Veggie Tacos came from a busy weeknight when I found myself staring at a near-empty fridge after a long day. I had just wrapped up a whirlwind of tasks, and the last thing I wanted to do was spend hours in the kitchen. But my craving for something hearty and satisfying was strong, and I knew I needed to whip up something quick that still felt like a treat. I remembered the pack of corn tortillas tucked away in the pantry and thought, “Why not tacos?”
With just a few veggies left in the crisper—bell peppers, portabella mushrooms, and a lonely red onion—I decided to make the most of what I had. As I began slicing the vegetables, the familiar scent of chili powder and cumin filled the air, instantly lifting my spirits. Cooking is my therapy, and even when I’m short on time, the simple act of sautéing vegetables can be grounding.
Making Quick Veggie Tacos At Home
I’ve always believed that the best meals come from a bit of improvisation, and that particular night was no exception. With limited time and ingredients, I decided to make the most of what I had on hand. I tossed in a can of black beans, added some tomato puree to bring in a rich depth of flavor, and before I knew it, a deliciously aromatic filling had come together in my pan. The entire process took less than 20 minutes, but the result was anything but ordinary. The warm tortillas cradled the smoky, spicy vegetables with perfection, and with a generous dollop of homemade guacamole and fresh salsa on top, it turned into the kind of meal that checks every box—fast, fresh, and bursting with flavor.
Since that night, these Quick Veggie Tacos have become an absolute staple in my home, and I find myself turning to them time and time again. They’re my go-to recipe for those busy evenings when time is short but the craving for something delicious and satisfying is still strong. Whether you’re cooking for yourself or feeding a hungry family, these tacos are sure to hit the spot. They’re a reminder that you don’t need a lot of ingredients or time to create something truly special, comforting, and full of flavor.
Chef’s Notes – Quick Veggie Tacos
- For added crunch, consider adding shredded lettuce, cabbage, or radishes on top of the tacos.
- Enhance the flavor by toasting the spices in the pan before adding the vegetables.
- Add a touch of freshness by squeezing lime juice over the assembled tacos just before serving.
- If you prefer extra heat, leave the seeds in the chili powder or add a dash of Sichuan chili sauce to the filling.
- To make the meal more filling, serve the Quick Veggie Tacos with a side of Mexican rice, quinoa, or a light green salad.
Quick Veggie Tacos
Dive into these Quick Veggie Tacos, bursting with flavor and ready in just 20 minutes! Perfect for a speedy weeknight dinner, these tacos feature sautéed vegetables and black beans, topped with fresh salsa, creamy guacamole, and a sprinkle of cilantro. A delightful, healthy meal that’s sure to impress!
4
tacos10
minutes10
minutes250
kcal20
minutesKeep the screen of your device on
Ingredients
- soft corn tortillas or hard taco shells
2 tablespoons olive oil
2 large portabella mushrooms cleaned and thinly sliced
2 bell peppers (any color) sliced into strips
1 small red onion thinly sliced
3/4 teaspoon sea salt
1 tablespoon smoked paprika
2 teaspoons ground coriander
2 tablespoons tomato puree
1/3 cup vegetable broth or more if needed
1 cup canned black beans rinsed and drained
1/2 cup homemade guacamole
1/4 cup fresh salsa
1/4 cup chopped fresh cilantro
Directions
- Preheat Oven – Set your oven to 350°F (175°C). Wrap the tortillas in foil or place taco shells on a baking sheet. Warm them in the oven for about 10 minutes.
- Sauté Vegetables – While the tortillas are warming up, heat olive oil in a large nonstick pan over medium-high heat. Add the sliced mushrooms, bell peppers, red onion, and sea salt. Cook for about 10-12 minutes until the vegetables are tender and starting to brown.
- Add Spices and Tomato Puree – Sprinkle smoked paprika and ground coriander over the vegetables. Stir well to coat them evenly. Cook for an additional 30 seconds to 1 minute until the spices are fragrant. Add the tomato puree and vegetable broth; stir until a thick sauce forms around the vegetables. Adjust the consistency with more broth if needed.
- Incorporate Black Beans – Stir in the black beans and cook for another minute until everything is heated through.
- Assemble Tacos – Divide the vegetable mixture evenly among the warmed tortillas or taco shells. Top each taco with a dollop of guacamole and a spoonful of salsa. Garnish with chopped fresh cilantro before serving.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- baking sheet
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 250kcal
- Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 500mg
- Potassium: 400mg
- Carbohydrates: 35g
- Fiber: 8g
- Sugar: 5g
- Protein: 7g
- Vitamin A: 20IU
- Vitamin C: 60mg
- Calcium: 6mg
- Iron: 10mg
Mexican Rice with Black Beans
Cooks in 15 minutesDifficulty: EasyDive into the vibrant flavors of our Spicy Bean and Rice Skillet! This dish transforms leftover brown rice and black beans into a mouth-watering meal that’s better than any restaurant version. With a homemade sauce bursting with spicy, sweet, and tangy notes, this quick and easy recipe is perfect for a nutritious weeknight dinner. Ready in just 15 minutes, it’s a culinary delight that promises to be a family favorite!
Sichuan Chili Oil
Cooks in 135 minutesDifficulty: EasyDive into the heart of Sichuan cuisine with this authentic Sichuan Chili Oil recipe! Perfect for enhancing your favorite dishes, this chili oil brings the vibrant heat and aroma that’s essential in many Chinese dishes. Whether you’re drizzling it over Mapo Tofu or spicing up a simple stir-fry, this homemade chili oil is a game-changer for any spicy food aficionado.
FAQs – Quick Veggie Tacos
Can I make these tacos gluten-free?
Yes, just make sure to use certified gluten-free corn tortillas.
What if I don’t have tomato puree?
You can substitute with tomato sauce or even finely chopped fresh tomatoes.
Can I add protein like tofu or tempeh?
Absolutely! Tofu or tempeh can be sautéed with the vegetables for an extra protein boost.
How do I store leftovers?
Store the sautéed vegetable and bean mixture separately in an airtight container in the refrigerator for up to 3 days. Reheat and assemble the tacos just before serving.
Can I make the filling ahead of time?
Yes, the filling can be made a day in advance. Reheat it in a pan before serving.
