Veggie tacos

Taco night hits different when it’s loaded with veggies and flavor you don’t have to overthink. This veggie taco recipe is one of those go-to meals that’s quick, colorful, and makes you feel like you’re doing something good for your body andyour taste buds. Whether you're feeding a busy family or just trying to get dinner on the table without the stress, these tacos come together fast and hit all the right notes—crunchy, savory, fresh, and satisfying. Let’s make taco night a little healthier (without anyone noticing).

1/2 red onion, chopped

1 medium zucchini, chopped

8 ounces mushrooms, sliced

1 red bell pepper, stemmed, seeded, and chopped

2 cloves garlic, minced

1 1/2 teaspoons ground cumin

1 1/2 teaspoons chili powder

1 teaspoon smoked paprika

1/4 teaspoon dried oregano

1 tablespoon water

15 ounces black beans and pinto, rinsed and drained

Juice of ½ lime

Kosher salt and freshly ground black pepper, to taste

Corn tortillas

Topping options, avocado, cilantro, pickled onions, etc.

In a large skillet, heat the water over medium high heat. Add the onion, zucchini, mushrooms, and bell pepper. Cook until vegetables are softened, stirring occasionally, about 5 to 7 minutes. Stir in the garlic and cook for 1 more minute. Add the cumin, chili powder, smoked paprika, and oregano with 1 tablespoon of water. Stir until well combined. Gently stir in the black beans. Add the lime juice. Season with salt and pepper, to taste. To assemble the tacos, place the veggie filling in a warm corn tortilla. Top with desired toppings and serve immediately.

WANT MORE?! Grab my DONE FOR YOU meal plans with over 80 different recipes!!