These vegetarian tacos take full advantage of summertime produce. Sautéed veggies over the optional smear of refried beans make these an easy and light dinner that is still totally satisfying.
A few weeks back I asked on my Facebook page what kinds of tacos y’all wanted to see for Taco Tuesday. I got some great ideas… Greek tacos? Asian chicken tacos? Shrimp tacos? Yes, yes and yes!! I promise all of these (and more!) will be coming your way in the next few weeks. Until then, I’m appeasing the veggie lovers out there that requested vegetarian taco ideas. With the summer bounty in full swing right now, sautéed veggie tacos are at their prime. I combined my favorite summer picks from the farmers market in a quick sauté and topped them with salty queso fresco and a salsa of diced avocado and cherry tomatoes.
Many kids are headed back to school this week and I can’t believe it but I saw Halloween candy in the store yesterday. Just like that I feel like people are trying to put an end to summer and jump into fall before it’s actually here. I, for one, am holding onto summer as long as it’s willing to stay around. I love the warm days and coolish mountain nights. I love that the pool is less crowded. I love that I can still drink my coffee on the front porch in the morning without having to put on a sweater. And what I really love is the plentiful bounty I’m getting from my garden and the farmers market right now. So bare with me as I throw out a ton of summer recipes to you in the coming weeks. There will be time for pumpkin but it’s not going to be anytime soon!
These tacos are simply spiced with some pantry spices and finished with a touch of lime. The refried beans are optional but if you’re looking for a little protein or want a more filling dinner, add a smear on each tortilla. I just heated some canned beans I got at Whole Foods. The veggie tacos are good on their own but I made a quick salsa to top them with that was literally nothing more than a diced avocado, some halved cherry tomatoes, a squeeze of lime and a sprinkling of salt. The sweet tomatoes and creamy avocado make a perfect addition to the tacos. If veggies tacos aren’t your thing (and I can’t imagine why they wouldn’t be) click here to find more inspiration for your Taco Tuesday. Have a good one everyone!!
Other vegetarian taco recipes from food bloggers you might enjoy:
Sweet Potato and Black Bean Tacos from Mountain Mama Cooks
Roasted Butternut Squash Tacos with Caramelized Onions from Bake Your Day
Grilled Avocado Tacos from Sweet Basil
Fried Summer Squash Tacos with Charred Corn Salsa from A Cozy Kitchen
These vegetarian tacos make the most of summers produce. They're easy to make and a light yet filling summer supper.
- 2 tablespoons olive oil
- /2 medium red onion, diced
- 2 small carrots, peeled and diced
- 1 jalapeño, minced
- 1 bell pepper, chopped (I used 1/2 red and 1/2 yellow)
- 1 small zucchini, diced
- 1 clove garlic, minced
- 2 ears corn, kernels removed
- 1/2 teaspoon adobo seasoning
- 1/4 teaspoon ground oregano
- 1/4 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/2 lime
- refried beans, optional (I used an organic canned variety)
- corn tortillas
- queso fresco
- 1 avocado, diced
- 15 cherry tomatoes, halved
- 1/2 lime
- kosher salt
- fresh cilantro
- In a large saute pan, heat the olive oil over medium heat. Add the carrots and onion and cook for 3-4 minutes. Add bell peppers and jalapeño. Cook, stirring often for 2 minutes more. Add zucchini and turn heat up to medium-high. Stir vegetables just once so they get a nice brown sear on them, watching carefully so they don't burn. Turn heat back down to low and stir in corn, adobo seasoning, cumin, garlic powder, oregano and salt. Squeeze juice from 1/2 lime and stir into vegetables; set aside.
- While the vegetables are cooking, heat refried beans (if using) in a small sauce pan over low heat.
- To make salsa add diced avocado, cherry tomatoes, juice from 1/2 lime, a pinch of salt and a small handful of fresh cilantro to a bowl. Toss gently with a spoon and set aside until ready to serve.
- To make tacos, spread a smear of refried beans (if using) onto tortilla. Spoon a generous spoonful of vegetables on top of beans. Garnish with avocado salsa and queso fresco.