Vegetarian Tacos
Soft or crispy tacos filled with seasoned vegetables, beans, and toppings. Build customizable portions by swapping proteins, vegetables, and sauces.
Ingredients
Method
Dice bell pepper, zucchini, and onion. Mince garlic. Chop cilantro.
Heat olive oil in a skillet over medium-high heat. Add onion and garlic; cook 2 minutes until fragrant.
Add bell pepper and zucchini. Cook 4–5 minutes, stirring occasionally, until vegetables soften.
Stir in pinto beans and taco seasoning. Cook 2 minutes until heated through. Remove from heat and add lime juice.
Warm tortillas in a dry skillet or over a gas flame until pliable, about 30 seconds per side.
Fill each tortilla with filling. Top with salsa, cotija cheese, cilantro, and crema if desired. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
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