Aug 28 2026
Restaurants›El Vagon Tacos›Veggie Taco Recipe

Veggie Taco Recipe

Inspired by El Vagon Tacos
Time30m
Serves4

Make Veggie Taco Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Taco Filling

Taco Assembly & Toppings

Method

Taco Filling

  1. 1

    Prep vegetables

    Dice the yellow onion, red bell pepper, and zucchini into approximately 1/2-inch pieces so they cook evenly. If using fresh corn, cut kernels off the cob. Mince the garlic.

  2. 2

    Heat oil

    Place a large skillet over medium-high heat and add 2 tablespoons olive oil. Let the oil warm until shimmering but not smoking, about 1 minute.

  3. 3

    Cook aromatics

    Add the diced onion to the skillet and sauté until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

  4. 4

    Add vegetables

    Add the diced red bell pepper and zucchini to the skillet. Cook, stirring occasionally, until they begin to soften, about 4–5 minutes. Add the corn and cook an additional 2 minutes.

  5. 5

    Season and finish

    Stir in the black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook 2–3 minutes until heated through and spices are fragrant. Remove from heat and stir in 1 tablespoon lime juice and 2 tablespoons chopped cilantro. Taste and adjust salt or lime as needed.

Taco Assembly & Toppings

  1. 6

    Warm tortillas

    Warm tortillas in a dry skillet over medium heat 20–30 seconds per side, or wrap in a damp paper towel and microwave for 20–30 seconds until pliable. Keep wrapped to stay warm.

  2. 7

    Prepare toppings

    While tortillas warm, arrange shredded lettuce, diced tomatoes, sliced avocado or guacamole, crumbled cotija (if using), sour cream or yogurt, and salsa/hot sauce for easy assembly.

  3. 8

    Assemble tacos

    Place about 2–3 tablespoons of the veggie filling onto each tortilla (adjust to preference). Top with shredded lettuce, diced tomatoes, a spoonful of avocado or guacamole, a sprinkle of cotija, and a dollop of sour cream or yogurt. Add hot sauce or salsa to taste and finish with an extra squeeze of lime and a sprinkle of cilantro.

  4. 9

    Serve

    Serve the tacos immediately with lime wedges on the side. Leftover filling can be refrigerated for up to 3 days and reheated in a skillet.

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