These 15-Minute Veggie Tacos are a quick and delicious way to enjoy a meatless meal. Packed with colorful vegetables, beans, and flavorful spices, they are perfect for a busy weeknight dinner.
Ingredients: 1 cup diced bell peppers. 1 cup diced red onions. 1 cup sliced mushrooms. 1 cup corn kernels. 1 cup black beans. 1 tablespoon olive oil. 1 teaspoon cumin powder. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. 8 small taco shells. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup shredded cheddar cheese. 1/4 cup sour cream. Salsa for garnish. Cilantro leaves for garnish.
Instructions: Warm up the olive oil in a big pan over medium-high heat. Dice the mushrooms, red onions, and bell peppers and add them to the pan. For three to four minutes, or until they start to get soft, saut them. Black beans, cumin powder, chili powder, garlic powder, salt, and pepper should all be mixed in. Add the spices and cook for three to four more minutes, until the vegetables are soft and well-seasoned. Follow the directions on the package to warm the taco shells in the oven while the vegetables are cooking. When the taco shells are warm, put some of the sauted vegetables inside each one. Add sour cream, diced tomatoes, shredded cheddar cheese, and shredded lettuce to the tacos that are already full of vegetables. Put salsa and fresh cilantro leaves on top. Serve your 15-Minute Veggie Tacos right away and enjoy them!
Prep Time: 10 minutes
Cook Time: 5 minutes
Stylez and Kutz
