Healthy Veggies Tacos
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
4 people
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Calories
193 kcal
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Course
Main Course
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Cuisine
Mexican
Healthy Veggies Tacos
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These Veggies Tacos are so fresh and delicious with just the right amount of spices. The veggies are super healthy and can be enjoyed in many ways! You can grill them, roast them or even sautéd in a skillet.
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Ingredients
- 1.5 lbs sweet potatoes (about 2 large potatoes), peeled (Roasted method: cut into ½ inch cubes) (Grilled method: sliced into ½ inch planks lengthwise)
- 4 Tbsp olive oil, divided
- 1 tsp each: chili powder, garlic powder, kosher salt, paprika, and black pepper
- 1 medium red onion cut into ½ inch-thick slices
- 2 large zucchinis (Roasted method: cut into ½ inch pieces) (Grilled method: sliced into ½ inch planks lengthwise)
- 1 medium red bell pepper sliced lengthwise, seeds removed
- 1 large jalapeño cut in half lengthwise, seeds removed
- 1 15 oz can black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- ¼ cup chopped fresh cilantro
- 3 Tbsp. fresh lime juice divided
- 8 corn or flour tortillas
Garnish
- crumbled queso fresco or cotija cheese
- Lime wedges & hot sauce
- Cilantro lime crema or Chipotle Crema
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Instructions
- Combine spices: chili powder, garlic powder, salt, paprika, and pepper in a small bowl.
- In a large bowl toss potatoes with 3 Tbsp. oil. and half of the spices mixture.
- Brush the rest of the vegetables with 1 tablespoon of oil and sprinkle the rest of the spice mixture on them.
Grilled Method
- Preheat grill to medium-high. Brush grill grate with oil.
- Grill potatoes, onion, zucchini, bell pepper and jalapeño, covered, until charred and tender, 4–5 minutes per side for sweet potatoes, and 2–3 minutes per side for the rest of the veggies.
Roasted Method
- Preheat the oven to 425 degrees F. (218 °C).
- Place vegetables on a baking sheet in a single layer.
- Roast for about 25 minutes or until soft. The zucchinis take about 15 minutes to cook. Remove them at that time and transfer to a large bowl. Cook the rest of the veggies for 10 more minutes.
Mixing and serving
- Cut veggies into bite-sized pieces and place in the large bowl with the zucchinis.
- Add the black beans, corn, cilantro and 3 tablespoons lime juice, and season with salt and pepper according to taste.
- Warm tortillas on a comal or skillet and divide sweet potato filling among tortillas and top with crema and crumbled queso fresco or cotija. Serve tacos with lime wedges.
Notes
- A note on how to cut the vegetables for grilling: If you don't have a grilling tray, cut the potatoes and zucchinis lengthwise in order to prevent them from falling thru the grill grates
Nutrition Information
Show Details
Serving
2Tacos
Calories
193kcal
(10%)
Carbohydrates
32g
(11%)
Protein
7g
(14%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
53mg
(2%)
Potassium
407mg
(12%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Serving | 2Tacos | |
| Calories | 193kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 53mg | 2% |
| Potassium | 407mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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