Vegetable Tacos

These vibrant vegetable tacos are a delightful blend of fresh ingredients, offering a healthy and satisfying meal. Packed with flavor and color, they are perfect for a quick weeknight dinner or a casual gathering.

Ingredients

• Corn tortillas - 4 small (about 15 cm each)
• Zucchini - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Yellow onion - 1 small, diced
• Corn kernels - 1 cup (fresh or frozen)
• Black beans - 1 cup, drained and rinsed
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1, juiced
• Avocado - 1 medium, sliced

Steps

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add the diced onion and cook for about 3-4 minutes until translucent.
3. Stir in the zucchini and red bell pepper, cooking for another 5 minutes until softened.
4. Add the corn, black beans, cumin, paprika, salt, and black pepper to the skillet, mixing well.
5. Cook for an additional 5-7 minutes, stirring occasionally, until everything is heated through.
6. Remove from heat and stir in the lime juice and chopped cilantro.
7. In a separate skillet, warm the corn tortillas over medium heat for about 1 minute on each side until pliable.
8. To assemble, place a generous spoonful of the vegetable mixture onto each tortilla and top with sliced avocado.
9. Serve immediately with extra lime wedges and cilantro if desired.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with vitamins and minerals from a variety of vegetables.

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