Veggie Tacos with Avocado

This recipe offers a delightful spin on traditional tacos by incorporating a variety of fresh vegetables and creamy avocado, making it a great choice for a fresh and tasty meal. The colorful medley of vegetables paired with the zest of rich spices ensures this dish appeals to a broad audience, including those who prefer plant-based options. Preparation is straightforward, with a series of simple steps that lead to a meal ready in under an hour. Whether served for a casual weeknight dinner or a leisurely weekend lunch, these veggie tacos promise a nourishing and enjoyable dining experience.

Ingredients

• 1 whole avocado, sliced
• 1 medium red bell pepper, sliced
• 1 whole red onion, sliced
• 1 16 oz can black beans, drained and rinsed
• 1 tsp cumin
• 1 tsp paprika
• 1 tbsp olive oil
• 8 small corn tortillas
• 1 cup salsa
• 1/2 cup shredded cheddar cheese
• 1 whole lime, cut into wedges

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium heat.
3. Add the sliced red bell pepper and onion, along with the cumin and paprika. Sauté for 2 to 3 minutes until the vegetables are tender.
4. Stir in the black beans and continue heating until the mixture is thoroughly warmed.
5. Wrap the corn tortillas in foil and place them in the oven to warm for about 5 minutes.
6. To assemble the tacos, spoon the vegetable and bean mixture into each warmed tortilla.
7. Layer salsa, avocado slices, and shredded cheddar cheese on top of the veggie mixture.
8. Finish with a squeeze of lime over each taco before serving.
9. Serve the tacos warm.

Keywords: Veggie, Healthy, Quick, Mexican, Tacos

Spice Rack: Cumin, Paprika

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---