Veggie Tacos with Avocado

Veggie Tacos with Avocado

Charred bell peppers and zucchini meet creamy avocado in warm corn tortillas.

Total 30 min Makes 4 servings Calories 385/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

These tacos pack smoky, blistered vegetables and black beans into warm corn tortillas, finished with cool avocado and a squeeze of lime. Quick skillet cooking keeps the vegetables crisp-tender, making this a weeknight dinner that comes together in under 30 minutes. A sprinkle of cotija and fresh cilantro rounds out the flavor.

Ingredients

  • 2 tablespoons olive oil
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 zucchini, halved and sliced into half-moons
  • 1 small red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 8 corn tortillas
  • 2 avocados, sliced
  • 1/4 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Method

  1. Heat the olive oil in a 9-inch skillet over medium-high heat.

  2. Add the bell peppers, zucchini, and red onion, and cook, stirring occasionally, until charred in spots and crisp-tender.

  3. Add the garlic, cumin, chili powder, smoked paprika, salt, and black pepper, and cook, stirring, until fragrant.

  4. Stir in the black beans and cook until warmed through.

  5. Warm the corn tortillas in a dry skillet over medium heat, about 30 seconds per side, until pliable and lightly charred.

  6. Divide the vegetable and bean mixture among the warm tortillas.

  7. Top each taco with sliced avocado, crumbled cotija, and chopped cilantro.

  8. Serve immediately with lime wedges for squeezing over the top.

Rate this recipe

★ 3.7 (1)

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    Veggie Tacos with Avocado

    These tacos pack smoky, blistered vegetables and black beans into warm corn tortillas, finished with cool avocado and a squeeze of lime. Quick skillet cooking keeps the vegetables crisp-tender, making this a weeknight dinner that comes together in under 30 minutes. A sprinkle of cotija and fresh cilantro rounds out the flavor.

    30 min 4 servings 385 cal

    Ingredients

    • 2 tablespoons olive oil
    • 1 red bell pepper, sliced into strips
    • 1 yellow bell pepper, sliced into strips
    • 1 zucchini, halved and sliced into half-moons
    • 1 small red onion, thinly sliced
    • 2 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 can (15 oz) black beans, drained and rinsed
    • 8 corn tortillas
    • 2 avocados, sliced
    • 1/4 cup cotija cheese, crumbled
    • 1/4 cup fresh cilantro, chopped
    • 1 lime, cut into wedges

    Method

    1. 1

      Heat the olive oil in a 9-inch skillet over medium-high heat.

    2. 2

      Add the bell peppers, zucchini, and red onion, and cook, stirring occasionally, until charred in spots and crisp-tender.

    3. 3

      Add the garlic, cumin, chili powder, smoked paprika, salt, and black pepper, and cook, stirring, until fragrant.

    4. 4

      Stir in the black beans and cook until warmed through.

    5. 5

      Warm the corn tortillas in a dry skillet over medium heat, about 30 seconds per side, until pliable and lightly charred.

    6. 6

      Divide the vegetable and bean mixture among the warm tortillas.

    7. 7

      Top each taco with sliced avocado, crumbled cotija, and chopped cilantro.

    8. 8

      Serve immediately with lime wedges for squeezing over the top.