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Vegetarian Tacos

Vegetarian Tacos

These yummy vegetarian tacos were born from my desire to eat much more vegetarian than I have in the past.

I am not a full vegetarian and may not ever be, but I am thoroughly enjoying filling my plate with delicious vegetarian recipes daily.

Because this recipe just came out of my head, I don’t have exact measurements. I have tried to give you what is as close as I can get to what I created.

Vegetarian Tacos Ingredients

The basic ingredients in this recipe are simple – colorful sweet bell peppers, tangy onions and mushrooms. I added in some sliced zucchini because I had one on hand, a few spices and some freshly chopped herbs.

I usually use either the brown button mushrooms or fully grown portobello mushrooms. The white button mushrooms are fine too. Any of them will work perfectly in this recipe.

I used a bunch of fresh parsley straight from my small herb garden, plus some fresh thyme. They were a delicious addition to the vegetables and really amped up the flavor.

If you don’t have thyme, or you just prefer fresh cilantro, it would be very good here as well.

If you don’t have fresh herbs feel free to use the dried version. Just use less, as dried herbs are stronger tasting than fresh.

Spicing Up Your Tacos

I just wanted a couple of spices to really bring out the flavors of these great vegetables. I just love the warm flavor of cumin so I added that. The cumin really amped up the flavor of the vegetables.

I also used coriander, which of course pairs really well with the taste of cumin. The two spices were all the dish really needed.

If you prefer, you can season these vegetable tacos with our homemade taco seasoning. It takes just minutes to prepare and is delicious. Plus it doesn’t have and additives or mystery ingredients that you might find in the premade packaged taco seasoning mix.

Of course add salt and pepper in whatever amounts suit you. I often season my recipes with Herbamare it’s a great mix of sea salt with dried herbs added to it and it gives wonderful flavor to whatever you are making.

I added the vegetables and herbs and spices to a large baking pan and baked it all in the oven. Of course you can sauté the vegetables in a frying pan on the stove but I chose to bake them for a couple of reasons.

I am really trying to eat healthier these days, and that includes less frying. I am adding less oil and other fats to my meals and I’m really enjoying it. The vegetables tasted wonderful baked and you really don’t have to do much. Just cut them up, mix everything together and pop it in the oven to bake.

That leaves you free to prepare the rest of your meal or go off to do something else while dinner is baking. I love a meal that I don’t have to attend to very much.

I let the vegetables bake in the oven for about 45 minutes at 350ºF. They were nice and soft, just what you want in a vegetable taco.

All of these vegetables are so healthy. I just love the thought that I can be eating this healthy and loving the food that I have prepared. It’s the perfect combination!

Choose Your Tortillas

I am eating far less wheat these days, so I chose to use non-GMO corn tortillas the last time I made them. (I know – the photos here show wheat tortillas, which I use less now).

The corn tortillas were good. They do have a very different texture than the wheat tortillas I have used in the past. I still really enjoyed them.

If you are on a low carb diet just substitute low carb tortillas.

You can use whatever tortilla shells you prefer.

I heated a frying pan and placed the tortillas one by one in the pan to heat them up. I didn’t add any oil to the pan because you really don’t need it, just the tortillas. Leave the tortillas in the pan long enough to char them a bit, as that adds terrific flavor to the final tacos.

Of course you can add shredded cheddar or Monterey Jack cheese, or crumbled Cotija or feta cheese to the tacos if you want. I ate them without the cheese and loved them as is. Again, it’s up to you and your taste buds

That’s what I love about cooking. Most of the time you can adjust a recipe to suit your own taste, or what you happen to have on hand.

Vegetarian Tacos

I hope you enjoy these vegetarian tacos (they are vegan as well if you don’t add cheese). They would be great as part of your Meatless Monday meal or any day of the week really.

Let me know if the comments below how they worked out for you.

Vegetarian Tacos

How To Make Vegetarian Tacos

These vegetarian tacos are also vegan, gluten free, low carb and great for diabetics. They are a healthy dinner choice.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 146 kcal


  • 2 bell peppers, multicolored, cleaned and sliced lengthwise
  • 1 jalapeno pepper, cleaned and sliced (optional)
  • 2 white onions, sliced
  • 1 zucchini, cut in half lengthwise and sliced
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • salt and pepper to taste, or Herbamare seasoning to taste
  • 1/3 cup fresh parsley, chopped
  • 1/4 cup fresh thyme, chopped
  • 8 small tortillas, wheat, gluten free corn tortillas or low carb
  • 1 lime, sliced into wedges
  • 1/2 cup salsa
  • sour cream or a vegan version (optional)


  • Preheat the oven to 350ºF.
  • Clean the peppers by removing the seeds and white seed casing. Slice lengthwise into strips.
  • Slice the onions lengthwise into strips. Slice the mushrooms. Cut the zucchini in half lengthwise then slice. Chop the garlic.
  • Place all of the vegetables and the garlic into a baking pan. Add just enough olive oil to lightly coat the vegetables. Add the cumin, coriander and season with salt and pepper. Add the fresh chopped herbs and stir the mixture together.
  • Bake at 350ºF for 30 to 45 minutes.
  • When the vegetables are cooked, heat a sauté pan and fry the tortillas until they are browned (you shouldn't need oil).
  • Serve the vegetables in the tacos. Top with salsa and squeeze of fresh lime. Add a bit of sour cream or crema if desired.
  • Makes 3 to 4 servings.


Calories: 146kcalCarbohydrates: 18gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 241mgPotassium: 689mgFiber: 5gSugar: 9gVitamin A: 2764IUVitamin C: 112mgCalcium: 68mgIron: 2mg
Tried this recipe?Let us know how it was!

This vegetable taco recipe would be wonderful served with my Mexican quinoa. What a great vegetarian meal that would be.

Browse all of our vegetarian recipes here.

Links to all of our vegetable recipes can be found here.

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