Best Vegetarian Tacos Recipes

VEGETARIAN BEAN TACOS

Steps:

• In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender. Add garlic and seasonings; cook 1 minute longer. Stir in beans and tomatoes; heat through., Serve bean mixture in tortillas with toppings as desired.

VEGETARIAN CHICKPEA TACOS

Steps:

• Place chickpeas in a saucepan over medium heat. Add water and taco seasoning. Cook and stir until thoroughly heated, 5 to 7 minutes. Remove from heat. Mash mixture to crush chickpeas.
• Divide chickpea filling evenly among taco shells.

AIR FRYER VEGETARIAN CAULIFLOWER AND CHICKPEA TACOS

Steps:

• Preheat an air fryer to 370 degrees F (190 degrees C).
• Whisk together olive oil, lime juice, chili powder, cumin, salt, and garlic powder in a large bowl. Add chickpeas and cauliflower and stir until evenly coated.
• Stir together sour cream, cilantro, lime juice, and Sriracha in a bowl until evenly combined. Season with salt to taste.
• Place cauliflower mixture in the basket of the air fryer. Cook for 10 minutes, stir, and cook for another 10 minutes. Stir once more and cook until desired crispness, about 5 more minutes.
• Spoon cauliflower mixture into corn tortillas and top with sauce.

BLACK BEAN AND CORN VEGETARIAN SUMMER TACOS

Steps:

• Combine black beans, corn, tomatoes, onion, cilantro, serrano peppers, and garlic in a large bowl. Mix in 1/4 cup lime juice. Refrigerate mixture until flavors mingle, about 1 hour.
• Place avocado in a container with remaining 1/4 cup lime juice, to prevent browning.
• Place 5 tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave until warm and pliable, about 30 seconds. Repeat with remaining tortillas. Scoop bean mixture into tortillas; garnish with avocado slices and feta cheese. Serve cold.

VEGETARIAN TVP TACOS

Steps:

• 1. Gather your ingredients
• 2. Place dry TVP into a medium bowl.
• 3. Chef's Note: Texture vegetable protein, TVP for short, is a high-fiber, high-protein meat substitute made from soy flour and available in a variety of flavored and unflavored varieties, as well as different sizes, from large chunks to small flakes. Most grocery stores sell TVP.
• 4. Mix the tamari sauce with 1 cup of boiling water.
• 5. Pour the tamari/water mixture over the TVP and stir well. Set aside for 10 minutes.
• 6. In a sauté pan, heat olive oil over medium heat until hot, but not smoking.
• 7. Add onion and sauté until onion is well cooked, but not browned, about 5 to 6 minutes.
• 8. Add the garlic and stir in until fragrant, about 45 seconds.
• 9. Add TVP to pan and mix with the onion.
• 10. Add taco seasoning, and the tomato paste.
• 11. Mix to combine thoroughly.
• 12. Add additional olive oil to keep the mixture moist.
• 13. Take off heat, add to taco shells, and dress up.
• 14. Chef's Note: Taco shells, shredded lettuce, cheese, sour cream ... it's up to you.
• 15. Chef's Tip: Add to that some of your favorite salsa. Enjoy
• 16. Keep the faith, and keep cooking.
• 17. If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894

VEGETARIAN BLACK BEAN AND SWEET POTATO TACOS RECIPE BY TASTY

Steps:

• Toss the sweet potatoes with the olive oil, salt, and pepper in a medium microwave-safe bowl, and microwave until tender, about 2 minutes.
• Heat the tortillas in a dry skillet over low heat and fill with cooked sweet potatoes, black the beans, pico de gallo, and avocado. Garnish with cilantro.
• Enjoy!

MUSHROOM AND ONION VEGETARIAN TACOS

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil, stirring occasionally, until brown. Add mushrooms. Cook 6 to 8 minutes or until tender. Reduce heat to low. Add taco seasoning mix and water. Cook about 5 minutes or until water is absorbed. Remove from heat.
• Spoon filling on tortillas. Add toppings. Roll up tortillas.

SPICED LENTIL TACOS (VEGETARIAN)

Steps:

• Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes.
• Mix sour cream, chile and adobo sauce in a bowl. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula.
• Spoon 1/4 cup lentil mixture into each taco shell. Top with 2 heaping teaspoons sour cream mixture, lettuce, tomato and cheese.

VEGETARIAN TACOS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Drizzle 4 1/2 teaspoons olive oil over diced sweet potatoes in a bowl. Add garlic and salt. Toss to coat potatoes in oil. Spread on a rimmed baking sheet in a single layer.
• Roast in the preheated oven, stirring every 15 minutes, until tender, about 40 minutes.
• Heat remaining 1 1/2 teaspoons olive oil in a skillet over medium heat. Cook and stir onion until translucent, 5 to 10 minutes. Add corn and cook until corn begins to brown, 5 to 8 minutes. Stir in taco sauce, taco seasoning, and coriander. Add water and bring to a simmer; simmer gently until slightly thickened, about 3 minutes.
• Stir roasted sweet potatoes and black beans into the skillet to coat with sauce. Spoon mixture over tortillas.

SIMPLE POTATO TACOS (VEGETARIAN)

Steps:

• Spray oil a large skillet and heat over medium heat.
• Add bag of potatoes and bell pepper and toss with seasonings.
• Put lid on and cook for about 15 minutes, turning every few minutes, until heated through.
• Remove lid, sprinkle with lemon juice and pan-fry for a few more minutes.
• In the meantime, chop up toppings and lay out on a platter and bowls on the table.
• Heat Tortillas in desired method. We heat them over the gas stove flame until they get some brown spots. You could also fry them, if desired. Lay in a tortilla warmer or plate and place on table.
• Place prepared potatoes in a bowl alongside other choices and everyone can build their own tacos. Enjoy!
• We had some without beans and some with beans smeared on the tortilla and then the potatoes and other toppings over them. Yummy both ways.

VEGETARIAN MUSHROOM TACOS

Steps:

• Melt butter in a saucepan over medium heat. Add mushrooms and cook until soft, 5 to 7 minutes. Drain excess butter and return to heat. Add taco seasoning and stir to combine, about 2 minutes more.
• Serve each tortilla topped with a few tablespoons of mushroom mixture, shredded lettuce, tomato, onion, guacamole, sour cream, and taco sauce.

VEGETARIAN TACOS

Steps:

• In large fry pan, heat oil over medium heat.
• Cook the onion, celery, red or green pepper, jalapeno, and garlic until softened.
• Add garbanzo beans, spices, and a couple tsp of salsa.
• Stir until heated through.
• I like to fit the taco shells in a baking pan, spoon in filling evenly into the shells and bake in a 300°F oven for 5 minutes or so.
• It helps the shells from falling apart when you take the first bite.
• Remove from oven and top with your favorite toppings.

DOUBLE-DECKER VEGETARIAN TACOS

Steps:

• Spray large skillet with cooking spray. Add mixed vegetables; cook and stir on medium heat 2 min. Add Taco Seasoning Mix and water; stir until well blended. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer, uncovered, 10 min., stirring occasionally.
• Meanwhile, heat Soft Tortillas as directed on package. Spread each with 2 Tbsp. of the beans; place 1 crisp taco shell on center of each soft tortilla. Wrap soft tortillas around taco shells.
• Fill each crisp taco shell with cooked vegetables. Top evenly with cheese, sour cream, tomatoes, lettuce and Salsa.

VEGETARIAN BREAKFAST TACOS

Steps:

• Heat olive oil in a skillet over medium heat. Cook and stir "beef" crumbles, green bell pepper, onion, and garlic in the hot skillet until tender, 3 to 4 minutes.
• Beat eggs, taco seasoning, and cilantro together in a medium bowl.
• Pour eggs into the skillet and scramble until set, 3 to 4 minutes. Remove from heat and stir in cheese and salsa until cheese has melted and filling is well combined. Serve with warmed flour tortillas.

MUSHROOM AND ONION VEGETARIAN TACOS

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil, stirring occasionally, until brown. Add mushrooms. Cook 6 to 8 minutes or until tender. Reduce heat to low. Add taco seasoning mix and water. Cook about 5 minutes or until water is absorbed. Remove from heat.
• Spoon filling on tortillas. Add toppings. Roll up tortillas.

VEGETARIAN TACOS

Steps:

• In a large bowl, combine the tomatoes, green peppers, onions, taco seasoning and oil. Arrange in a single layer on two 15x10x1-in. baking pans. Bake, uncovered, at 475° for 20-25 minutes or until lightly browned., Spread beans over half of each taco shell. Fill with vegetable mixture; drizzle with taco sauce.

VEGETARIAN CHORIZO TACOS

Steps:

• Cook chorizo per package directions. Set aside.
• Spray large skillet with cooking spray; heat over medium heat until hot. Cook onion and potato until onion is tender and potatoes are browned, about 5 minutes. Stir in chorizo and cook 2 minutes longer. Remove from heat; stir in the cheese and cilantro. Season to taste with salt and pepper.
• Heat tortillas one at a time in skillet untill softened. Spoon about 1/2 cup filling mixture onto each tortilla and fold in half. Spray large skillet with cooking spray; heat over medium heat until hot. Saute tacos until lightly browned about 1 to 2 minutes on each side. Serve with salsa and sour cream.

5 MINUTE INDIAN-MEXICAN VEGETARIAN TACOS

Steps:

• 1. Optional: Saute the chopped onion in olive oil or other. 2. Add beans + 1 Tbsp Garam Masala (or curry powder) and stir for 2-3 minutes until bubbling. 3. Add into taco shells or tostado's, and top with salsa (I prefer green salsa). Optional: Serve with fresh salsa, prepared by mixing the following together. 1. 1/4 finely chopped onion 2. 1 fresh chopped tomato 3. 1 cup chopped cilantro 4. Squeeze of 1 lime 5. Salt and pepper to taste.

VEGETARIAN BLACK BEAN/HAMBURGER TACOS

Steps:

• Over medium heat fry the garlic & peppers in the olive oil for 3 minutes.
• Add drained beans (reserve juice) and mash them, mixing in the peppers & garlic,.
• Add bean juice as needed for a nice consistency. Mix well & stir frequently.
• Heat the vegetarian hambugerr in a skillet over medium heat, stir frequently.
• When the beans are ready, the burger heated through assemble your tacos.
• Put 3 tbsp of beans in the bottom of the shell, add 3 tbsp burger, then the lettuce, tomatoes, cheese and salsa.
• Top with sour cream and sliced Avocado (if using) or serve your avocado on the side.
• Enjoy.

PERSIAN TACOS W/VEGETARIAN OPTION

Steps:

• Prep the garnishes and arrange on a serving platter. Cover until ready to use and set aside or refrigerate.
• In a large skillet heat up olive oil on medium heat. Brown the ground beef until half way cooked then add the garlic. Cook until the meat is no longer pink; approximately 5 minutes.
• Remove skillet from stove and season meat with salt and pepper, to taste. Now stir in about 1 tablespoon of pomegranate molasses and 1 teaspoon of sumac. Taste test. Add more of either-to your preference.
• Serve the meat warm with the corn tortillas and platter of garnishes. We served simple dark red kidney beans on the side which were lightly seasoned with cumin powder, salt and pepper. I also slightly mashed the beans, too.