Veggie Tacos
Whip up these veggie tacos in 25 minutes. They're loaded with black beans and colorful veggies, making them a great quick fix for dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic
- 1 medium red bell pepper
- 1 medium zucchini
- 400 grams canned black beans
- 1 tablespoon chili powder
- 0.5 teaspoon ground cumin
- 0.25 teaspoon smoked paprika
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup vegetable broth
- 8 small corn tortillas
- 1 cup shredded lettuce
- 0.5 cup chopped fresh cilantro
- 0.5 cup shredded Monterey Jack cheese
- 0.5 cup sour cream
- 1 lime
Instructions
- Wash and peel 1 medium onion, then finely dice it. Peel 2 cloves garlic and finely chop them. Wash 1 medium red bell pepper, remove the seeds and white pith, then dice it into small pieces. Wash 1 medium zucchini and dice it into small pieces.
- Heat 2 tablespoons olive oil in a large skillet or frying pan over medium heat. Add the diced 1 medium onion and cook for 3-4 minutes until it starts to soften.
- Add the finely chopped 2 cloves garlic, diced 1 medium red bell pepper, and diced 1 medium zucchini to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Drain and rinse 400 grams canned black beans under cold water. Add the rinsed black beans to the skillet with the vegetables.
- Stir in 1 tablespoon chili powder, 0.5 teaspoon ground cumin, 0.25 teaspoon smoked paprika, 0.25 teaspoon salt, and 0.25 teaspoon black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
- Pour in 0.25 cup vegetable broth. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until most of the liquid has evaporated and the bean mixture has slightly thickened.
- While the bean mixture is cooking, warm 8 small corn tortillas. You can do this by heating them in a dry skillet over medium-high heat for about 30 seconds per side until pliable, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and heating in a 350°F (175°C) oven for 5-7 minutes.
- Wash and shred 1 cup lettuce. Wash and chop 0.5 cup fresh cilantro. Shred 0.5 cup Monterey Jack cheese. Cut 1 lime into wedges for serving.
- To assemble the tacos, spoon the warm bean and vegetable mixture into the warmed corn tortillas. Top with shredded 1 cup lettuce, chopped 0.5 cup fresh cilantro, shredded 0.5 cup Monterey Jack cheese, and a dollop of 0.5 cup sour cream. Serve immediately with 1 lime wedges for squeezing over the tacos.