Veggie Tacos

Updated October 2021


  • 1 yellow onion, diced
  • 3 bell peppers, cut lengthwise into strips
  • 2 roma tomatoes, diced
  • 12 oz frozen corn
  • 12 oz baby bella mushroom, sliced
  • 12 oz black beans (or whatever beans you prefer)
  • olive oil
  • ¼ cup cilantro, chopped 
  • ¼ tsp paprika
  • ¼ tsp cayenne pepper
  • ¼ tsp cumin
  • ¼ tsp coriander
  • ¼ tsp chili powder
  • salt and pepper, to taste
  • For serving: avocado slices, corn tortillas, and hot sauce


In a large skillet with a lid, heat a couple tablespoons of olive oil over medium-high heat. Sauté the yellow onion and the bell peppers until slightly blackened. Then add generous salt and pepper, cayenne pepper, cumin, coriander, and chili powder. Stir, cover and turn heat down to medium-low and let simmer for about 5 minutes, or until vegetables have softened. Transfer to a serving bowl and set aside.

Note: You can preheat your oven to 200º and keep food warm while preparing the other toppings. Just be sure to use oven-safe containers.

Reheat the large skillet with olive oil to medium-high and add the corn. Cook and stir occasionally until slightly blackened. After about 7-10 minutes, turn heat down and stir in tomatoes, cilantro, paprika, salt and pepper. Transfer to a serving bowl and set aside.

Repeat the process with the mushrooms and heat the black beans over medium heat. Warm up tortillas either over direct flame or in the oven.

To serve: Layer beans, pepper mixture, mushrooms, and corn mixture into a tortilla. Top with avocado slices and hot sauce.


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