Evergreen Vegan Tacos (Printable)

Vibrant tacos with sautéed vegetables, black beans, avocado, and fresh toppings in warm corn tortillas.

# List of ingredients:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 small red onion, thinly sliced
03 - 1 red bell pepper, thinly sliced
04 - 1 zucchini, halved lengthwise and sliced
05 - 1 cup baby spinach leaves

→ Legumes

06 - 1 can (15 oz) black beans, drained and rinsed

→ Tortillas

07 - 8 small corn tortillas (gluten-free)

→ Toppings

08 - 1 large ripe avocado, sliced
09 - ½ cup cherry tomatoes, quartered
10 - ¼ cup fresh cilantro, chopped
11 - 1 lime, cut into wedges
12 - ¼ cup vegan sour cream (optional)

→ Spices & Seasoning

13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - ½ teaspoon chili powder
16 - ½ teaspoon salt
17 - ¼ teaspoon black pepper

# Steps:

01 - Heat olive oil in a large skillet over medium heat. Add thinly sliced red onion and cook for 2 to 3 minutes until softened.
02 - Add red bell pepper and sliced zucchini to the skillet. Sauté for 4 to 5 minutes until just tender.
03 - Stir in drained black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 3 minutes, stirring occasionally.
04 - Add baby spinach leaves and cook for about 1 minute until just wilted. Remove skillet from heat.
05 - Heat corn tortillas in a dry skillet or microwave until pliable.
06 - Distribute the vegetable and bean mixture evenly across each tortilla.
07 - Top each taco with sliced avocado, quartered cherry tomatoes, chopped cilantro, and a squeeze of lime. Add vegan sour cream if desired.
08 - Serve immediately to preserve freshness and texture.

# Expert Advice:

01 -
  • They come together in under 35 minutes, which means you can have dinner on the table faster than most takeout arrives
  • Every vegetable stays bright and a little crisp, giving you that satisfying crunch with every bite
  • The flavor combination is so naturally balanced that you don't miss a single non-vegan ingredient
02 -
  • If your avocado isn't ripe, no amount of other flavors will save it—take the time to choose carefully or make them the day after you buy unripe ones
  • Don't skip warming the tortillas; cold tortillas are harder to eat and taste starchy instead of corn-forward and delicious
03 -
  • If your black beans are watery after rinsing, pat them dry with a kitchen towel before adding them to the pan—this prevents them from steaming instead of sautéing
  • The lime squeeze at the end isn't optional; it's the final seasoning that brings everything into focus and prevents the tacos from tasting flat or one-dimensional

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