Healthy Veggies Tacos
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 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
Description
Healthy Veggies Tacos combine sweet potatoes, zucchini, red onion, bell pepper, jalapeño, black beans, and corn seasoned with chili powder, garlic powder, paprika, salt, and pepper. These vegetables are prepared either by grilling or roasting, each method enhancing their natural flavors differently. Grilling imparts a charred, smoky element, while roasting softens and caramelizes them. The seasoned vegetables are chopped into bite-sized pieces and tossed with fresh cilantro and lime juice for brightness.
The tacos use corn or flour tortillas as a base, topped with crumbled queso fresco or cotija cheese, a wedge of lime, and optional hot sauce or crema such as cilantro lime or chipotle crema. This layering adds creaminess and tang to balance the spice and earthy sweetness of the vegetables. The combination creates a flavorful and hearty vegetarian taco suited for a wholesome meal.
For grilling, cutting the potatoes and zucchinis lengthwise prevents them from falling through grates, while roasting requires careful monitoring to ensure zucchini cooks slightly faster. These tacos offer flexibility in preparation methods while highlighting fresh seasonal produce in a textured, flavorful filling.
Ingredients
- 1.5 lbs sweet potato Roasted method: cut into ½ inch cubes) (Grilled method: sliced into ½ inch planks lengthwise, about 2 large potatoes, peeled
- 4 Tbsp olive oil divided
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp paprika
- 1 tsp black pepper
- 1 red onion cut into ½ inch-thick slices, medium
- 2 zucchini Roasted method: cut into ½ inch pieces) (Grilled method: sliced into ½ inch planks lengthwise, large
- 1 red bell pepper sliced lengthwise, seeds removed, medium
- 1 jalapeño cut in half lengthwise, seeds removed, large
- 1 oz can black beans drained and rinsed
- 1 cup corn kernels frozen, thawed
- ¼ cup cilantro chopped, fresh
- 3 Tbsp. lime juice divided, fresh
- 8 corn tortilla or flour tortillas
Garnish
- queso fresco crumbled or cotija cheese
- lime wedges for lime
- hot sauce wedges for lime
- Cilantro Lime Crema or chipotle crema
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
- Cut potatoes and zucchinis lengthwise for grilling to prevent pieces from falling through the grill grates.
- Adjust roasting times as zucchini cooks faster than other vegetables; remove when tender and continue roasting others.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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