vegetable tacos

You'll have to see these taco tomatoes from Delish.com to believe them.

Taco Tomatoes

olive oil

beef

onion,

(1-oz.) packet taco seasoning

large, ripe beefsteak tomatoes

c. shredded Mexican cheese blend

c. shredded iceberg lettuce

sour cream

What vegetable do you like swapping for tortillas?

Made these tonight for the family and it was a nice change from traditional tacos.  I'm trying to cut back on gluten and this is a yummy alternative to shells and tortillas... even my picky husband was happy and full!

These were absolutely delicious. And so easy to make.

I like your recipes, but could you list the nutritional values?

Will try this but I've done this with Avocado....looks yummy

Looks delish.  What are the carbs, protien, fat, and calorie amounts??

https://streaming.hearstdigitalstudios.com/manual_upload/59823fa4bbddbd5fab177e96/mp4/Delish_Taco_Tomatoes_FRONT_1501708208_4000_hd_v3.mp4

Upgrade Your Taco Tuesday With These Amazing Tomatoes

These gluten-free, vegetarian roasted vegetable tacos are topped with homemade salsa verde, mashed avocado, and cheese. Healthy, quick, and easy! It doesn&#x27;t get better than that.

Roasted Vegetable Tacos w/ Salsa Verdé & Mashed Avocado 

avocados,

corn tortillas, could sub flour

cheddar cheese

sweet potato, peeled and cut into 1/2 inch cubes

(approximately

bell pepper, any color, large dice

chili powder

garlic powder

onion powder

paprika

coriander

cumin

salt

tomatillos, husked

jalapenos

garlic,

lime juice

apple cider vinegar

red pepper

cilantro

onion

For the salsa verdé: Turn broiler on to...

For the salsa verdé: Turn broiler on to high heat at least five minutes prior to use. Arrange tomatillos and jalapenos on a baking sheet and broil for 10 minutes; flipping halfway through. Remove from oven, leaving the oven on, and transfer to a blender or food processor. Add garlic, lime juice, apple cider vinegar, crushed red pepper, and salt; pulse until smooth. Transfer to a jar or bowl, add onions and cilantro, and stir until well combined. Set aside.

For the roasted vegetables: Place all the vegetables...

For the roasted vegetables: Place all the vegetables on a large baking sheet. Drizzle with olive oil and sprinkle on spices; toss until well coated and spread across baking sheet in a single layer. Broil for 15 minutes, minutes flipping halfway through. Remove from oven and set aside.

To assemble the tacos: Heat a skillet to...

To assemble the tacos: Heat a skillet to medium heat and warm both sides of the tortillas. Fill with roasted vegetables and top with cheddar cheese, salsa verde, and mashed avocado. Serve warm.

This quick and easy Beyond Taco meat recipe has a super beefy and slightly charbroiled taste. I've added a few extra ingredients and seasonings to give this veggie meat an even beefier taco flavor that makes it taste even more convincingly like regular all-beef tacos. 

Extra "Beefy" Above + Beyond Vegetarian Tacos 

Beyond Mince “meat” (300 grams)

garlic cloves, smashed

smoked paprika (4 grams)

onion powder (4 grams)

regular paprika (2 grams)

garlic powder (or more to taste)

turmeric (optional but recommended)

Worchestershire sauce,

tomato paste (5 grams)

water (30 grams)

salt and freshly cracked black pepper

red pepper flakes pepper

blue corn tortillas flour

salsa

avocado-lime crema

guacamole

pico de gallo

recipe smokey quick pickled red onions

smoky fire-roasted bell peppers

caramelized onions

Blister the garlic and sauté the scallions. Add the smashed garlic cloves and a drizzle of olive oil to a skillet set over medium-high heat and sauté until golden brown and blistered on both sides (about 3 to 4 minutes). Add the scallions (reserving a handful of the green parts to toss into the finished taco meat) and cook until tender and soft or about 5 to 7 minutes. At this point, you can remove the smashed garlic as we do, or leave it and smash it in with the meat mixture in the next step. Add the cilantro (if using) and stir.

Cook the Beyond &#8220;meat&#8221;. Add the &#8220;meat&#8221;, cumin, smoked paprika, onion powder, regular paprika, garlic powder, and turmeric directly to the skillet and start smashing it with the back of a spoon or fork to break it up. Continue stirring and cooking the mixture for about 5 minutes more until all of the spices are evenly distributed and the &#8220;meat&#8221; starts to visibly change color. Reduce the heat to medium and add the tomato paste, stir well to combine, and cook for about 2 more minutes. Next, add the Worcestershire sauce and water and stir the mixture quickly to combine everything and continue simmering for 3 to 4 minutes more until the mixture becomes glossy and the desired consistency is reached. Adjust seasonings by adding salt and freshly cracked black pepper and toss in the reserved green scallions. Stir the mixture well and serve immediately Enjoy!

Made the tacos today. LOVED IT! Really loved the way you said to cook the garlic! Never had thought bout doing it that way before totally will be using it again.
Loved adding the seasoning in right away. Think that and the garlic it really covered the smell and I didn’t even notice it.
12/10 will make again!

These veggie tacos are super flavorful, thanks to roasted vegetables, hearty black beans, and a quick, creamy cilantro sauce that you&#8217;ll want to put on everything! Use your favorite seasonal veggies, just make sure to cut them into similar-sized pieces for even roasting. Bonus: the cilantro sauce can be made ahead and keeps for up to a week in the fridge. It&#8217;s perfect on salads, meats, or even as a dip. We&#8217;ve also included a delicious vegan sauce option in the tips below!

Easy Veggie Tacos

zucchini,

red onion,

red bell pepper, seeds removed and cut into 1/4-inch pieces

cherry tomatoes, halved

chili powder, see homemade chili powder

Salt

black beans

(6-inch) tortillas, see homemade corn tortillas

avocado,

(113 grams) sour cream

jalapeño,

cilantro leaves

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.

Place zucchini, onion, bell pepper, and tomatoes on the baking sheet. Add olive oil, 3/4 teaspoon of chili powder, and a few pinches of salt over the vegetables. Toss, and then spread into one layer.

Roast the vegetables, stirring occasionally, until tender, about 25 minutes.

About 5 minutes before the vegetables finish, toss the black beans with the remaining 1/4 teaspoon of chili powder, and a light drizzle of olive oil. Then, add them to the baking sheet with vegetables. Continue to roast until the beans are hot and the vegetables are done.

While the veggies and beans roast, make the creamy cilantro sauce. Add sour cream, lime juice, jalapeño, cilantro, and a pinch of salt to a blender. Blend until smooth. Taste, then add more lime juice or salt if needed.

Wrap tortillas in aluminum foil in two stacks. Place in the oven for 10 to 15 minutes, or until heated through.

Assemble tacos, adding a generous spoonful of sauce, avocado, and pickled onions on top.

Ok so first off these tasted as good as they look!  I had to substitute mushrooms for the zucchini as we only had grown in Mexico zucchini and I try to buy only US grown. I also used Greek yogurt in place of the sour cream. All loved them. So terrific and gluten free! Thank you for another incredible palate pleaser.

Ok. I'm back with a 5 star rating!! So good!! The dressing perfectly complimented the roasted vegetables. Nothing left except a little dressing which I'll double next time and serve as a salad dressing. We loved these tacos and my husband requests these be put into the dinner rotation, frequently!! :)

Just poured the remaining creamy cilantro sauce, left over from last night's awesome roasted veggie tacos, on my scrambled eggs. Yummy! I'm loving this sauce! Addictive!

This was a great way to use up lots of vp veggies. Nice easy dinner.

They were delicious! I enjoyed them. I will definitely make this again trying different vegetables. The creamy cilantro sauce is a dream come true! Thanks for sharing!

These have become part of my normal rotation! I make the “crack broccoli” and add into these tacos...so delicious!!!

I never do this but feel compelled to write a comment on this recipe because I make it ALL the time. It is so delicious, healthy, cheap and quick. I sub chayote squash becuase I like the texture better and forego the cilantro sauce and just put a squeeze of lime and a big dollop of Greek yogurt on top...YUM!!! If you put parchment or tin foil on the pan, you literally have NO clean up. Absolutely amazing. Thank you!!

Ok, so made this recipe and my little sister is a vegan...once she heard we were making tacos she wanted to make her vegan sour cream (cashews, lemon, ACV, dijon mustard) so I just piggy backed off of her mixture and added the cilantro,lime and jalapeno to the vitamix and it was a BIG HIT! So we actually had a fully vegetarian meal, fed 4 adults and 1 child...all were quite happy!  We polished off the entire batch of the roasted veggies and creamy jalapeno sauce, a pot of dirty rice (cauliflower) and a can of organic refried beans :) Yuuuuuuuum yuuuuuuuuuum???

We made these and loved them... great recipe for the family to enjoy preparing together!

These are a hit! I make them for my family often. I add in some corn to the mix - delicious :) The cilantro sauce is amazing. I use it as a salad dressing if there is every any left over! We use corn tortillas so it also gluten free!

Top 5 vegetable tacos recipes from across the web

The most viewed vegetable tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Taco Tomatoes

Roasted Vegetable Tacos w/ Salsa Ve...

Extra "Beefy" Above + Beyond Vegeta...

Easy Veggie Tacos

Easy Veggie Tacos

Top 5 vegetable tacos recipes from across the web

The most viewed vegetable tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Taco Tomatoes

Roasted Vegetable Tacos w/ Salsa Ve...

Extra "Beefy" Above + Beyond Vegeta...

Easy Veggie Tacos

Easy Veggie Tacos

The most viewed vegetable tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine