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Vegetarian Tacos - Authentic Mexican Flavours!
Mexican Vegetarian Tacos. Incredible taste with loads of veggie fiber and protein means this recipe makes you wonder why you ever wanted meat in the first place.
Servings 6 Tacos
- 6 tortillas (ideally corn tortillas)
- 2 tbsp olive oil
- 2 onion
- 1 bell pepper, red
- 3 cloves garlic
- 1 can black beans (drained and rinsed, 1 can = 15.5oz = 435g)
- 1 tsp cumin
- salt and pepper to taste
- 8 tbsp cream cheese (8 tbsp = 200g, sour cream works as well)
- 1 lime (for garnish)
For the Pico de Gallo de Mango:
- 1 medium avocado
- ½ mango
- 1 small onion
- 2 medium tomato
- ½ lime (juiced)
- 5 sprigs cilantro/coriander, fresh
- salt to taste
The bean filling:
Slice the onion into thin “half-rings”. Slice the bell pepper lengthwise, also thinly. Pour the olive oil into a pan and add the pepper and onion. Add the garlic too. Set to medium heat and cook for 5 minutes.
Add the black beans to the bell pepper and onion, stir and now season with cumin, salt and pepper. If you’re not a fan of the texture of beans (like Kat) you can mash them first (a fork or masher will do the job). Cook for another 5 minutes. Remove from the fire.
Pico de Gallo:
Peel the avocado then mash the flesh in a bowl. Finely dice the onion and cut the tomatoes and mango into small cubes (here’s the easiest way to peel a mango). Off it goes to the bowl as well. Season with lime, salt and chopped cilantro.
Heat up the tortillas according to package instructions. To make tacos from tortillas, simply hang them over the wires in your oven for 4-5 mins while the oven is heating up to 180°C/360°F, then remove.
Assembling time! Grab a tortilla, fill it with some onion bean mix, add Pico de Gallo on top. Finish it off with a dollop of cream cheese, lime juice, cilantro and a spicy sauce of your choice.
IF YOU LIKED THIS RECIPE: then you need to check out our sweet potato burritos. They hit right into the same alley and it’s really difficult to say which of the two recipes is better. Another Mexican winner is our meatless chili con carne. Enjoy!
Lorena is the mastermind behind this vegetarian taco recipe. She’s an awfully good chef, loves Mexican cuisine and deserves all the credit for this one, thanks!
Calories: 310kcal | Carbohydrates: 36.4g | Protein: 8.2g | Fat: 16.9g | Saturated Fat: 5.6g | Cholesterol: 21mg | Sodium: 324mg | Potassium: 776mg | Fiber: 9.7g | Sugar: 10.2g | Vitamin A: 3050IU | Vitamin C: 91.6mg | Calcium: 60mg | Iron: 4.3mg