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Vegetarian Tacos

5 from 3 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients:

For the sauce

  • ½ avocado
  • 2 garlic cloves
  • ½ can diced green chilies (mild, use spicy ones if you prefer more heat)
  • 1 cup fresh cilantro (packed)
  • 2 tablespoons lime juice
  • ½ teaspoon cumin powder
  • ¼ cup mayo (sour cream, or Greek yogurt)

For the filling

  • 1 tablespoon avocado oil ( or olive oil)
  • ¼ cup boiler onion (sliced)
  • 1 tablespoon minced garlic
  • 1 cup baby sunchokes (diced)
  • 1 cup baby zucchinis (diced)
  • 1 cup baby sunburst squash (diced)
  • 1 teaspoon paprika
  • 1 teaspoon cumin powder
  • 1 tablespoon taco seasoning
  • Pinch of salt
  • ½ can diced green chilies (mild, optional)
  • ½ cup corn
  • 1 can black beans
  • 2 tablespoons fresh cilantro (chopped )

For serving

  • 10 yellow or white corn tortillas
  • 1 diced avocado
  • fresh cilantro (chopped )
  • ¼ cup crumbled cotija ( or your favorite cheese)
  • Lime juice or lime wedges

Instructions: 

To make the sauce

  • Blend all the ingredients for the sauce in a blender or food processor. Adjust salt and lime juice to taste.

To make the taco filling

  • Heat oil in a skillet, add the minced garlic and sliced onions, and sauté for a minute.
  • Add the chopped vegetables, seasonings, and diced green chilies, and sauté on high heat until the vegetables are cooked through but not too soft, about 5 to 6 minutes.
  • Add the corn, black beans, and chopped cilantro, and mix.
  • Set aside.

To serve

  • Heat the corn tortillas on the stove, and place the vegetable and bean filling in the middle of the tortilla.
  • Add the cilantro avocado sauce, diced avocados, chopped cilantro, and crumbled cotija cheese, and serve with lime wedges on the side.

Notes:

Make this dish vegan by omitting the cheese.
Course: Main Course
Keyword: tacos, vegetarian
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