Vegetarian Tacos are considered one of the easiest and healthiest ways to eat more vegetables. These crunchy, healthy, and easy tacos are ultra flavorful and satisfying.
Tacos are one of the most iconic and appreciated Mexican dishes in the world. They are simple, but very tasty, which has made them a very popular type of street food, both in Mexico and in the rest of the world.
Tacos made with meat or shrimp are lingering. But, a vegetarian version is also a must-try as it is packed with so many healthy veggies and a creamy sauce. I adore eating vegetarian dishes on some days of the week. This process makes us eat less meat and try different healthy and easy dishes. Baked veggies coated in an insanely delicious avocado cream sauce and wrapped in a warm tortilla is all you want on a busy evening. My family adores tacos in all its ways. These incredible roasted veggies loaded in the avocado sauce result in a healthy dish full of fibers and proteins.
Many may find this recipe not so interesting and tasty, but once you will try it you will get convinced how delish it turns out to be. You will hardly feel the difference between the original taco recipe, with meat, and this one! If you really want to enjoy tacos, you must eat them by hand, without any fork or knife.
I adore baked veggies even in a simple salad tossed with some balsamic vinegar and olive oil. However, wrapped in a tortilla and topped with some lime juice is something out of this world. This easy recipe makes it a perfect vegetarian recipe for a cozy evening with a nice glass of red wine.
Try my shrimp taco recipe for more diversification and ideas.
Vegetarian tacos recipe:
Do not ask me about the original tacos recipes, because, to be honest, I do not know if the “original” can be found anymore. Thus tacos are such a versatile dish that allows countless combinations of ingredients, it didn’t take long until multiple variations of this dish came out. So, today we have tacos in all shapes and for all tastes.
Today I decided to share with you Vegetarian tacos recipe. The dish is full of exotic flavors, very easy to make and packed only with good calories! It will satisfy your Mexican-taste wherever you crave a Delice meatless day. Tacos are usually served in tortillas. The tortilla is round, thin, flatbread of Mexico that traditionally is made from corn flour. Today, in grocery we can find tortillas made from various kinds of flours and with different flavors. Somehow I even saw a keto-tortillas. It is not bad, so everyone can choose according to their diet. Today I was lucky and find in nearby grocery original corn tortillas.
For vegetarian tacos, you will need a combination of fresh and grilled vegetables and tasty sauce. In my version of vegetarian tacos, I use 2 kinds of sauces – hummus and avocado. One to grease the tortilla and second to top the veggies.
Hummus sauce is my improvisation, so I ensure the protein intake. So, mix together ½ cup of homemade hummus (or a commercial one), 3 tbsp of water, 1 tbsp tahini, 1 tbsp of toasted sesame oil ( can substitute with olive oil), ½ tsp smoked paprika, and salt & pepper to taste.
For the avocado cream sauce, you will need 1 large ripe avocado. Place in the blender: 1 peeled avocado, 3 tbsp of water, 1 garlic cloves (if small then 2), 2 tsp of lime juice, 1/8 tsp freshly cracked black pepper and ¼ tsp salt. Adjust with salt and pepper to taste. Process until completely smooth.
How to make vegetarian tacos?
I use to assemble tacos just before serving. Any way vegetables can be prepared in advance, but I like them fresh and warm, so I grill them at the last moment.
Clean and cut in medium size one bell pepper, one medium zucchini, one red onion, and 8 oz fresh white mushroom. Season them with some salt and ground garlic. Roast vegetables for 15 minutes in a preheated oven at 400°F.
Meanwhile, prepare avocado and hummus sauces as said above.
Chop fresh vegetables – 2 tomatoes and 1 chili pepper; and set them aside.
Lay corn tortillas and grease with hummus sauce. Add roasted vegetables, then tomatoes and some rings of chilies. Top with some canned corn. Sprinkle over the homemade avocado cream sauce and fresh cilantro. `Enjoy the easiest and best Mexican lunch!
So simple and so aromatic that you will want to make it more often at home.
How to make the shape of the tortillas?
There isn’t a special technique on how to make your tortilla having a nice shape when you want to fill it with all your ingredients. For this time I opted for a simple presentation where I laid the tortillas simple on a plate and filled with all the ingredients. Any member can easily take a small vegetarian tortilla and eat how he likes.
However, you can warm the tortillas in the oven and take a kitchen towel and make some waves. In the shallows put the tortillas warm as if to make the correct shape. I have to admit that I rarely get well-shaped tortillas but when I don’t want to experience I lay them simple on the plate.
Can the roasted veggies be stored?
If you want to store the bakes veggies then you have to make the following process. Cooldown the roasted veggies. Then put them in an airtight container and refrigerate them for 1-2 days. Before using them in a tortilla or as a simple salad, just warm 1 minute in the microwave and serve immediately. Simple and easy.
- If you want your tortillas crunchy then grill them for 1 minute on both sizes.
- Add to avocado cream sauce some drops of toasted sesame oil. The taste will be more flavorful.
- Drizzle some lime juice over the tacos to refresh the taste.
These healthy and easy vegetarian tacos are ideal for lunch or dinner. Once you will try the burst of aromatic roasted veggies wrapped in tortillas, you will get convinced.
Healthy & Easy Vegetarian Tacos
- baking pan
Avocado cream sauce:
- 1 avocado
- 3 tbsp water
- 1 garlic cloves
- 2 tsp lime juice
- ⅛ tsp black pepper
- ¼ salt
- ½ cup hummus
- 3 tbsp water
- 1 tbsp tahini
- 1 tbsp toasted sesame oil
- ½ tsp smoked paprika
- salt & pepper to taste
Vegetarian tacos ingredients:
- 6 corn tortillas
- 2 tomatoes
- 1 red onion
- 1 bell pepper
- 1 zucchini
- 1 chilli pepper
- 8 oz white button mushrooms
- ⅓ cup canned corn
- ½ bunch cilantro
Avocado cream sauce:
- Place in the blender: 1 peeled avocado, 3 tbsp of water, 1 garlic cloves (if small then 2), 2 tsp of lime juice, ⅛ tsp freshly cracked black pepper and ¼ tsp salt. Salt and pepper can be adjusted to taste. Process until completely smooth.
- Mix together ½ cup of homemade hummus (or a commercial one), 3 tbsp of water, 1 tbsp tahini, 1 tbsp of toasted sesame oil ( can substitute with olive oil), ½ tsp smoked paprika, and salt & pepper to taste.
Assembly Vegetarian tacos:
- Clean and cut in medium size one bell pepper, one medium zucchini, and 8 oz fresh white mushroom. Season them with some salt and ground garlic. Roast vegetables for 15 minutes in a preheated oven at 400°F.
- Chop fresh vegetables - 2 tomatoes, 1 red onion, and 1 chili pepper; and set them aside.
- Lay corn tortillas and grease with hummus sauce. Add roasted vegetables, then tomatoes and some rings of chilies. Top with some canned corn. Sprinkle over the homemade avocado cream sauce and fresh cilantro.
- Enjoy the easiest and best Mexican lunch!