Vegetable Tacos Recipe is So Delicious + Satisfying Even Meat Lovers Will Flip Over It

Name: Vegetable Tacos Recipe is So Delicious + Satisfying Even Meat Lovers Will Flip Over It
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1/2 cup milk; 1 1/2 tsp. all-purpose flour Pinch–1/8 tsp. cayenne pepper; 4 oz. cheddar, shredded; 1 Tbs. olive oil; 1 red pepper, sliced; 2 cups mushrooms, sliced; 1 lb. firm tofu, drained, cut into 3/4” pieces; 1 tsp. chili powder; 6 soft taco-size flour tortillas, warmed; 6 cups baby arugula, roughly chopped; 1 avocado, pitted, peeled, sliced; 6 radishes, sliced

Filled with veggies, drizzled with cheese and slightly spicy, these hearty tacos are sure to be a crowd favorite

By Pam O'Brien

Reviewed by Susan Chiusano

Comments

Tacos are so tasty we shouldn’t just save them for Taco Tuesdays. If you ask me, tacos are an any day kind of food! And while I love chicken, steak and fish tacos, I sometimes want a taco that’s more veggie forward. That was the inspiration for this hearty and oh-so-good vegetable tacos recipe. It’s filled with yummy veggies like mushrooms and red pepper, and layered with creamy avocado, peppery arugula and zingy radish. For a hit of power-boosting protein, we add tofu, which also gives these bites staying power. Then, we top it all with a melty cheese sauce. It’s so delicious that even non-vegetarians will love it.

Best of all, this recipe is quick — just 30 minutes from start to finish — and so easy to make. Watch our video and see for yourself. Then, the next time you get a taco craving, whip up a quick batch and enjoy!

Yields

6 servings

Total Time

30 min

Prep Time

30 min

Cook Time

30 min

Ingredients

1/2 cup milk
1 1/2 tsp. all-purpose flour Pinch–1/8 tsp. cayenne pepper
4 oz. cheddar, shredded
1 Tbs. olive oil
1 red pepper, sliced
2 cups mushrooms, sliced
1 lb. firm tofu, drained, cut into 3/4” pieces
1 tsp. chili powder
6 soft taco-size flour tortillas, warmed
6 cups baby arugula, roughly chopped
1 avocado, pitted, peeled, sliced
6 radishes, sliced

Instructions

In small pot, whisk together milk, flour and cayenne pepper; over medium heat, bring to boil, stirring often. Reduce heat to low; add cheese. Cook, stirring, until melted and smooth, about 2 min. Reserve.

In nonstick skillet, heat half of oil over medium-high heat. Add pepper and mushrooms; cook, stirring, until softened, 7–8 min. Remove. In same skillet, heat remaining oil over high heat. Add tofu and chili powder; cook, stirring, until golden, 5 min. Add pepper mixture; cook until heated through, 1–2 min. If needed, over low heat, cook cheese sauce until heated through. Fill tortillas with arugula and tofu mixture. Top with avocado and radish slices. Drizzle with sauce.

No one will miss the meat with these pockets drizzled with a quick-prep cheese sauce

Nutrition

Calories: 396 kcal
Fat: 21 gram
Saturated Fat: 6 gram
Protein: 19 gram
Carbohydrate: 36 gram
Fiber: 4 gram
Cholesterol: 21 mg
Sugar: 4 gram
Sodium: 621 mg

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