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.
Ingredients
- 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)
Instructions
- 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.
Nutrition
Calories: 146kcalCarbohydrates: 18gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 241mgPotassium: 689mgFiber: 5gSugar: 9gVitamin A: 2764IUVitamin C: 112mgCalcium: 68mgIron: 2mg
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