Vegetarian Tacos

I’ve always loved a good taco! As a kid, it was always seasoned ground beef in a crunchy corn shell with shredded cheese and lettuce.

As an adult, I can’t resist a mahi mahi fish taco with creamy slaw and taco sauce wrapped in a warm tortilla. It wasn’t until I was well into adulthood that I’d even consider trying vegetarian taco options.

Luckily, meatless tacos have become more mainstream over the years. There are now vegetarian items at Taco Bell, Del Taco, and Tex-Mex restaurants across the country.

Maybe the best thing about vegetarian tacos are that you can easily make them at home. Our easy veggie tacos are filled with hearty ingredients and are completely customizable. This is a recipe the entire family will enjoy!

Prepare the Vegetarian Tacos:

Here is a quick summary of the recipe. Scroll to the recipe card below for the ingredient amounts and full instructions!

1. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the onion, green and red bell peppers, and zucchini. Sauté for about 5 minutes until vegetables soften.
2. Add garlic, cumin, chili powder, oregano, smoked paprika, salt, cayenne, and pepper to the pan with the vegetables. Cook for 30 seconds to 1 minute until fragrant.

3. Fold in the frozen corn and black beans, cook for 1-2 more minutes, then remove from heat. Stir in the lemon and lime juice.
4. Warm up 12 yellow corn tortillas by roasting over an open flame or heating on a baking sheet in the oven until soft and pliable.
5. Add a couple of spoonfuls of vegetable filling to a warm tortilla. Then, add shredded cabbage, crumbled cotija cheese, cherry tomatoes, sliced jalapeno, and avocado slices. Garnish with fresh cilantro and lime juice. Enjoy!

Tips for Success:

1. Be careful not to overcook the vegetables, because they will become too soft and change the taco’s texture.
2. To prevent the tortillas from tearing, avoid assembling the tacos in advance as they will absorb moisture from the vegetables. For optimal results, assemble the tacos right before serving.
3. Feel free to use your favorite taco seasoning packet or homemade taco seasoning.

Storage Recommendations:

These veggie tacos are best enjoyed fresh, but you can also store the components separately for future meals.

Store the vegetable filling in an airtight container in the refrigerator for up to 4 days. The tortillas should be kept in a cool dry place or refrigerated until ready to use.

When you’re ready to assemble and eat the tacos, simply reheat the filling on the stove or in the microwave, warm up the tortillas, and add your fresh toppings.

Note that it’s best to add the fresh toppings, like cabbage, cheese, tomatoes, jalapeno, and avocado, right before serving to maintain their texture and flavor.

Can I freeze the vegetable filling?

Yes, the filling freezes well. Store it in a freezer-safe container and it can last for up to 2 months.

Can I prepare the vegetable filling in advance?

Yes, you can cook the vegetable filling in advance and store it in an airtight container in the refrigerator for up to 4 days.

Can I make these tacos vegan?

Absolutely. Just replace the cotija cheese with a vegan cheese alternative or omit it completely.

What can I use instead of corn tortillas?

Any type of tortilla can be used for this recipe. Whole wheat or gluten-free tortillas are great alternatives.

How do I prevent my tortillas from tearing?

The key is not to overfill your tacos and to warm your tortillas before assembling. It’s also best to assemble the tacos right before serving.

What other toppings can I add to my vegetarian tacos?

The sky’s the limit! Fresh cilantro, lime juice, and avocado slices are classic choices, but you can also add salsa, sour cream, guacamole, or even pickled onions.

More Vegetarian Dishes to Try

• Vegetarian Burrito Bowls
• Hazelnut Soup

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