Vegetarian Tacos Recipe
Three corn tortillas filled with sautéed vegetables and topped with avocado.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tortillas
Sautéed Vegetables
Toppings
Method
Preparation
- 1
Prepare the Vegetables
Chop the red bell pepper, zucchini, and onion into small, even pieces. Mince the garlic cloves.
Cooking
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 2 minutes, until translucent.
- 3
Add Remaining Vegetables
Add the red bell pepper, zucchini, and minced garlic to the skillet. Sauté for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender.
- 4
Season the Mixture
Sprinkle cumin, salt, and black pepper over the sautéed vegetables. Stir well to ensure even seasoning and cook for 1 more minute.
Assembly
- 5
Warm the Tortillas
In a separate skillet, warm the corn tortillas over medium heat for about 30 seconds on each side or until they are pliable.
- 6
Fill the Tortillas
Place a generous portion of the sautéed vegetable mixture onto the center of each tortilla.
- 7
Add Toppings
Slice the avocado and place it on top of the vegetables. Garnish with fresh cilantro and serve with lime wedges.
