CRUNCHY VEGETARIAN TACOS
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Moreish crunchy vegetarian tacos are an easy family meal that will be enjoyed by vegetarians and meat-eaters alike! 

Crunchy vegetarian tacos with shredded lettuce, guacamole, sour cream and lime.

The veggie filling is a simple mix of mushrooms, courgette, capsicum, onion and chilli beans, with a few spices thrown in. Control the level of heat by choosing mild, medium or hot chilli beans!

Stuff the filling into crunchy corn tacos, add some cheese and bake until bubbling and crisp.

Crunchy vegetarian tacos with shredded lettuce, guacamole, sour cream and lime.

Shredded lettuce, diced tomato, guacamole and sour cream are the perfect toppings. Let everyone add their own at the table, and finish with a squeeze of lime.

Enjoy a meal that’s quick to whip up and packed full of goodness!

 

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Crunchy vegetarian tacos with shredded lettuce, guacamole, sour cream and lime.

CRUNCHY VEGETARIAN TACOS

Keyword: MAIN MEALS, VEGETARIAN
Difficulty: Easy
Ready In: 40 minutes
Serves: 4

Crunchy vegetarian tacos are an easy family meal that will be enjoyed by vegetarians and meat-eaters alike! Quick to whip up and packed full of goodness.

QUICK PRINT

Ingredients

TACOS

  • 250 g button mushrooms (8.8oz)
  • 1 capsicum, any colour
  • 1 courgette
  • 1 brown onion
  • 10 stand 'n stuff crunchy corn taco shells (140g)
  • 2 tsp olive oil
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 420 g can chilli beans (15oz)
  • 1/4 cup water (60ml)
  • 1 cup grated Colby cheese (100g)

TO SERVE

  • 60 g romaine, cos or iceberg lettuce (2.1oz)
  • 2 tomatoes
  • 1 lime (optional)
  • 1 avocado
  • 1/2 cup lite sour cream (125ml)

Instructions

  1. Preheat oven to 180ºC (360ºF) fan bake.

  2. PREPARE TACOS

    Dice mushrooms, capsicum and courgette into small pieces. Finely dice onion.

  3. Arrange taco shells close together in a large oven-safe dish and bake for 5 minutes.

  4. Heat oil in a large frying pan or wok on medium-high. Cook mushrooms, capsicum, courgette and onion for about 5 minutes, or until tender. Stir in garlic powder, cumin and paprika. Add chilli beans, then rinse out the can with the water and add this too. Simmer for a couple of minutes. Season with salt and pepper to taste.

  5. Sprinkle half the cheese into the taco shells. Fill with veggie mixture, then sprinkle remaining cheese on top. Bake for 15 minutes, until cheese has melted and tacos look nice and crunchy.

  6. PREPARE SERVING INGREDIENTS

    Meanwhile, shred lettuce. Dice tomatoes and cut lime into wedges, if using. Mash avocado, add a squeeze of lime juice (optional) and season with salt and pepper to taste.

  7. SERVE

    Drizzle tacos with sour cream and top with lettuce, tomato and avocado. Serve with wedges of lime, if using.

Recipe Notes

WINE MATCH: Try a Sauvignon Blanc.
GLUTEN-FREE OPTION: Make sure you choose gluten-free chilli beans.
INGREDIENT SWAPS / NOTES: If you can’t find stand ’n stuff taco shells, regular crunchy tacos will be fine. Pack them in nice and close to prop them upright. Fresh coriander would make a yummy addition if you have some on hand!
STORING AND REHEATING: These tacos are best eaten fresh. The filling can be made in advance and then the tacos assembled and baked just before serving. You can reheat the assembled tacos in the oven, but I found the bases were soggy and the tacos fell apart a little (be prepared to eat with a knife and fork!). Another option is to bake the taco shells, then store in an airtight container. Keep the filling separate and reheat in the microwave. Assemble tacos just before serving (skip the second baking step).

 

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2 Comments

  1. Sheree Glozier says:

    The Tacos were delicious. I helped Mum make them. 🌮😃

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