NutritionFacts Easy Veggie Tacos
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3.82 from 32 votes

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.
Course: Main Course
Cuisine: Mexican

Ingredients

For the sautéed veggies

  • 1/2 cup corn kernels
  • 1 cup diced onion
  • 1.5 cups chopped mushrooms
  • 2 cups chopped bell peppers
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground turmeric
  • pinch black pepper

For cashew cream

  • 1.5 cups raw cashews
  • 3/4 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!

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.  
Watch this recipe come to life in video form by clicking here
Discuss

3 responses to “Easy Veggie Tacos

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  1. I’ve been eating a lot of refried beans and finally came across a plant based recipe and wanted to try it. I found your recipe for untried refried beans and was curious as to why you use cannelie beans instead of pinto beans? Can you explain please?

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