Easy Veggie Tacos
Tacos are a quick meal to pull together on a busy evening. Use prepared salt-free components or see the bottom of the page for links to homemade options. This recipe for comes from staff member Ángela, our Spanish Social Media and Program Coordinator.
Daily Dozen 
Ingredients
For the sautéed veggies
- ½ cup corn kernels
- 1 cup diced onion
- 1.5 cups chopped mushrooms
- 2 cups chopped bell peppers
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ground turmeric
- pinch black pepper
For cashew cream
- 1.5 cups raw cashews
- ¾ cup water
- 3 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
For assembly
- corn tortillas
- salt-free, oil-free "refried" beans
- shredded lettuce
- sautéed veggies
- salt-free guacamole
- salt-free salsa or pico de gallo
- Cashew Cream
- fresh cilantro optional
- sliced chili pepper optional
Instructions
Make Cashew Cream
- Add all ingredients to blender. Blend until smooth, then set aside. Note: If you are not using a high-speed blender, boil water and soak the cashews for 15 minutes, then drain, rinse and proceed with recipe.
Sauté Veggies
- Add a few tablespoons of water to a pan and turn heat to medium. Add the veggies and spices and sauté until soft.
Assemble the Tacos
- Warm tortillas on a flat griddle or dab a small amount of water on them and microwave for 10 seconds.
- Personalize your tacos by using any amount of the listed ingredients!
Video
Notes
If you want our whole-food plant-based take on the components of these tacos, check out our Unfried Refried Beans, Simple Salsa, and Fresh Guacamole.
Did you make this recipe?Mention @nutrition_facts_org or tag #DailyDozenRecipes!
