These veggie tacos are a perfect blend of flavors and textures, making them a delightful and healthy option for lunch or dinner. Packed with fresh vegetables, flavorful spices, and topped with a tangy salsa, these tacos are sure to satisfy your cravings. Plus, they're quick and easy to make, making them an ideal choice for busy weeknights. Serve them with a side of guacamole and enjoy a satisfying vegetarian meal.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels
- 1 can black beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small tortillas
- 1 cup salsa
- 1/2 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream
Directions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and minced garlic to the skillet and sauté until translucent, about 2-3 minutes.
- Add the bell pepper, zucchini, corn kernels, and black beans to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are slightly tender.
- Add the chili powder, cumin, paprika, salt, and black pepper to the skillet. Stir to coat the vegetables with the spices and cook for an additional 2 minutes.
- Warm the tortillas in a separate skillet or oven according to the package instructions.
- To assemble the tacos, spoon the vegetable mixture onto each tortilla. Top with salsa, shredded lettuce, diced tomatoes, chopped cilantro, and sour cream.
- Serve the veggie tacos immediately and enjoy!
