Veggie Tacos

Who said tacos should always have meat? These veggie tacos skip the animal protein, making them a vibrant and flavorful option for a quick weeknight meal or a fun weekend gathering. Our veggie taco recipe features crisp-tender vegetables like cabbage, red bell pepper and onion mixed with black beans and green chiles. The rich, slightly spicy, nutritious bean mixture fills crisp taco shells (or tortillas), which you can top with your favorite taco accompaniments like lettuce, cheese and salsa.

Like all of our best vegetarian taco recipes, these are super versatile and can be made with almost any vegetable you have on hand. This veggie taco recipe is perfect for going meatless on Mondays, eating tacos on Tuesday, or for whenever you need a trusty plant-based recipe that everyone will love.

Ingredients for Veggie Tacos

• Canola oil: When cooking the vegetables, opt for a light, neutral cooking oil like canola oil that lets their natural flavors shine through.
• Cabbage: For the base mixture, use shredded green, red or Napa cabbage. If you have time, shred cabbage by hand.
• Sweet red pepper: Julienned sweet red peppers add vibrant color to the tacos.
• Onion: Any type of onion will do here. White or yellow onions are ideal for their milder, slightly sweet taste, but you can also use red onions for a sharper flavor.
• Sugar: A touch of sugar brings out the sauteed veggies’ natural sweetness and balances the heat from the chiles.
• Black beans: Black beans add protein and substance to these veggie tacos. You can also use pinto beans.
• Salsa: Use your favorite store-bought salsa brand or homemade salsa to give the bean filling a tangy, zesty kick.
• Green chiles: A sprinkle of chopped green chiles adds a mild heat and distinct Southwestern flair.
• Seasonings: Minced garlic, chili powder and ground cumin come together to create a warm, aromatic spice blend that gives the filling a savory flavor. You can also use taco seasoning.
• Taco shells: We serve these in crispy taco shells. Use your favorite yellow or blue corn taco shells, and heat them in the oven before filling them to enhance their flavor.
• Toppings: Shredded cheddar cheese and ripe avocado slices add a creamy, rich finish.

Directions

Step 1: Saute the veggies

TASTE OF HOME

In a large skillet, heat the oil over medium-high heat. Saute the cabbage, pepper and onion until they’re crisp-tender, about five minutes. Sprinkle them with sugar.

Step 2: Cook the bean filling

TASTE OF HOME

Stir in the black beans, salsa, chiles, garlic, chili powder and cumin, and bring the mixture to a boil.

TASTE OF HOME

Reduce the heat and simmer, covered, until the flavors meld, about five minutes.

Step 3: Assemble the tacos

Serve the bean filling in taco shells. Top the tacos with cheese and avocado.

Editor’s Tip: Start with a layer of cheese at the bottom for a well-layered taco, then spoon the warm filling into each taco shell. Next, sprinkle shredded cheddar cheese over the filling to allow it to melt slightly. Finally, top with avocado slices and enjoy.

TASTE OF HOME

Veggie Tacos Variations

• Grill the greens: Try grilled cabbage, red pepper and onion for a smoky flavor.
• Load up on veggies: Add zucchini, corn, mushrooms, bell peppers or carrots to the taco mix for extra texture and flavor.
• Pump up the protein: Incorporate tofu, tempeh, chickpeas or quinoa for a protein boost while keeping the tacos vegetarian.
• Try more toppings: For more flavor, finish the tacos with pickled red onions, jalapeno slices, fresh cilantro, lime wedges, Greek yogurt, sour cream or crumbled feta cheese.
• Sauce it up: Experiment with different sauces and salsas, like chipotle mayo, avocado crema or pineapple salsa for added zest and variety.

How to Store Veggie Tacos

To store leftover veggie taco filling, let it cool to room temperature before transferring it to an airtight container. Keep the taco shells, cheese and avocado separate to maintain their texture and freshness. For longer storage, you can freeze the veggie filling for up to two months; thaw it in the refrigerator overnight before reheating it.

How long do veggie tacos last?

Stored in an airtight container, leftover veggie taco bean filling will last for up to four days in the refrigerator. If you have leftover taco shells, store them in a resealable bag at room temperature.

Can you make veggie tacos ahead of time?

Yes, you can make veggie tacos ahead of time by preparing the filling in advance. Cook the vegetables and beans, then store the cooled filling in an airtight container in the refrigerator for up to four days or freeze it for up to two months. When you’re ready to serve, reheat the filling in a skillet or microwave, and assemble the tacos with freshly warmed shells, cheese and avocado slices.

Veggie Tacos Tips

How do you keep crispy taco shells from getting soggy?

Keep the filling and shells separate until just before serving to keep crispy taco shells from getting soggy. When assembling, start with a layer of cheese at the bottom, which can act as a barrier to the moisture from the filling. Another tip is to use a slotted spoon to drain any excess liquid from the filling before adding it to the shells.

Can you serve veggie tacos in flour or corn tortillas?

Yes, you can serve veggie tacos in other kinds of tortillas! Flour tortillas offer a soft, pliable texture that complements the filling well, while corn tortillas add a slightly nutty flavor and a firmer texture. You’ll need to warm both types before using them.

Can you use roasted veggies in veggie tacos?

You can absolutely use roasted veggies in veggie tacos. Instead of sauteing your vegetables, throw them on a sheet pan with some of the canola oil and roast them at 400ºF for 20 minutes or so. Then mix them in with the beans. You can add any of your other favorite veggies to the pan and serve them in tacos, too.

What else can you serve with veggie tacos?

Serve these veggie tacos with classic sides like Mexican rice, home-style refried beans, creamy guacamole and tangy pico de gallo. For a traditional touch, add some elote (Mexican street corn).