VEGETARIAN RECIPE
These vegetable tacos are a great way to get lots of vegetables in your diet and still have a taco! Corn tortillas stuffed with a vegetable filling, and topped with all your favorite taco toppings.
No one will miss the meat with these vegetable tacos for dinner.
VEGETABLE TACOS WITH BLACK BEANS AND CABBAGE
All you need is one pan and a handful of simple ingredients.
- olive oil
- diced onion
- bell pepper
- shredded cabbage
- black beans
- brown rice
- frozen corn
- taco seasoning
- fresh lime juice
- garlic
- corn tortillas
- taco toppings - fresh cilantro and guacamole or really great!
HOW TO MAKE VEGETARIAN TACOS
Start by collecting all your ingredients because once you start cooking, it goes fast, and it's ready within 10-15 minutes. Chop the onion and bell peppers. Drain the black beans. Measure out the frozen corn.
Add the olive oil, chopped onion, and bell peppers into a skillet pan (a large one with sides cause we're adding in a lot of stuff). Let that sauté for about 5 minutes until softened.
Add shredded cabbage, drained black beans, frozen corn, brown rice, taco seasoning, lime juice, and garlic. Stir it together and let it cook for 10 minutes.
Serve alongside corn tortillas and all your favorite taco toppings.
MY TIPS FOR MAKING THIS RECIPE
- You don't have to use a packet of taco seasoning! Simply add your own spices like garlic powder, onion powder, cumin, chili powder, salt, and pepper. 1 packet of taco seasoning is equal to about 2 tablespoons of spices.
- Use any variety or mixture of bell peppers that you want. Red, orange, yellow, or green are all delicious choices.
- Use any variety of onion you prefer. Yellow onion, white, red onion, or a sweet Vidalia onion will all work.
- To char the outside of the corn tortillas and to soften them up, simply lay a corn tortilla over the flame on a gas stove (watch carefully!) or cook a corn tortilla inside a small skillet pan for several minutes over medium-high heat.
- Top these tacos with whatever you want. We love chopped cilantro, shredded cheese, and guacamole.
- It's easiest to buy the bag of shredded cabbage in the produce section. It will be by the other bagged salad mixes.
- If you don't like black beans then substitute with a bean of your choice. Or just leave them out completely.
- The recipe calls for the ready-to-serve microwave brown rice. Traditionally you cook it in the microwave in the white container it comes in for 1 minute. DO NOT cook it before adding it into the mixture. You can also use leftover brown rice if that's what you have available.
TRY THESE OTHER VEGETARIAN RECIPES
- general tso's cauliflower
- quinoa & lentil taco meat
- instant pot quinoa burrito bowls
- black bean and corn quinoa salad
Black Bean, Rice, & Vegetable Tacos
No one will even miss the meat with these hearty, filling, and delicious Black Bean, Rice & Vegetable Tacos. Pair with corn tortillas, fresh diced tomato, shredded cheese, and sour cream for a healthy dinner that you will want to make again! They're the perfect vegetarian recipe for Taco Tuesday.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 bell pepper, chopped (red, orange, yellow, or green bell pepper)
- 1 can (15 oz) black beans (drained & rinsed)
- 1 bag (10 oz) shredded cabbage (about 3 cups shredded cabbage)
- 1 cup frozen corn
- 1 cup ready-to-serve-Minute brown rice
- 1 packet taco seasoning
- juice of 1 lime
- 2 garlic cloves, minced or pressed (I use garlic paste)
- corn tortillas & taco toppings
Instructions
- In large skillet, over medium-high heat, add olive oil, onion, and bell peppers. Cook until crisp-tender, about 5 minutes.
- Add the black beans, shredded cabbage, frozen corn, brown rice, taco seasoning, lime juice, and garlic. Stir together and reduce heat to medium. Let it cook for about 8-10 minutes, while stirring occasionally.
- Spoon mixture into corn tortillas and top with your favorite taco toppings.
Notes
Please note that this recipe does not call for dry rice. DO NOT add dry rice as there is not enough liquid to cook it. Use the ready-to-serve rice (as pictured above in the blog post) OR use leftover rice that is already cooked.
See the picture in the post for the brown rice. It comes in a 2-pack with white containers. This recipe uses 1 container from that pack. It is also equal to 1 cup of rice if you are using leftover rice or cooking your own. The brand is Minute Rice and it's the ready-to-serve rice that microwaves for 1 minute.
Nutrition information is for one taco (veggie filling + corn tortilla) and it does not include any extra toppings.
Nutrition
Calories: 160kcalCarbohydrates: 31gProtein: 6gFat: 3gSaturated Fat: 1gSodium: 31mgPotassium: 323mgFiber: 6gSugar: 3gVitamin A: 799IUVitamin C: 49mgCalcium: 51mgIron: 2mg
Did you make this recipe?Tag @togetherasfamilyblog on Instagram
Nice and easy. Love it. Thank you.
So if I don't have ready to serve rice, I should just cook brown rice and add it?
Yes. That's what I missed! There was something that I wanted to make note of but could not remember what. Thank you! Yes, you can just cook rice (any kind actually) and add it into the skillet 🙂
Do you know how much calories is in this meal?
Hi Daveena. I have no idea about calorie count. The recipe as is makes several servings. I would say about 6 servings of 2 tacos each. There are calorie counters online you can use that will tell you the calorie count when you input the recipe. So sorry I could not help more!
Were the beans drained?
Yes. Drained and rinsed off and then add to the mixture.
This is a regular prepared meal in our home. It always turns out delicious!!
However, the rice requires longer to cook.
So glad to hear you love this one! Are you using the heat & serve rice package or minute rice? Because if you use anything other than the 1 minute microwave pouch of rice, then it will take longer. Thank you for coming back to let me know 🙂
I use Minute Brown Rice Cups. They come two in a carton, and after one minute in the microwave, it’s done. These tacos were fantastic! Definitely is going to become one of my favorites!
The recipe states not to follow package directions for rice. I want to clarify that you put the uncooked rice into the skillet with other ingredients? The only liquids listed are the little bit of oil and lime juice. Is that correct? I'm confused how the rice will cook without any other liquid...feel like I am missing something. Thanks.
If you use the correct rice package (the 1 minute, microwaveable) Uncle Ben's pack, then the recipe works just fine with just the oil and lime juice. The rice packet is orange and the brand is uncle ben's. Hopefully that helps.
I just made this today. Wow!!! I ❤️ this dish! I substituted Knorr Mexican rice. I definitely see more of this in my future!!
So happy to hear this! I have
What size tortillas did you use?
I use the smallest flour tortilla size. I think they label them 'soft taco' on the package. They're about 6" in diameter I would guess.
I usually don’t leave a review...but these were fabulous! The were easy to make and had wonderful flavor. It was an excellent option for a Lenten meal. I will be making these again!
Thank YOU for leaving a review! It makes me so happy to hear from those that have tried recipes.
My vegetarian daughter asks for this quite often. We substitute pinto beans for black beans (personal reasons) and being a Texan by birth, we are required to use green chilies instead of bell pepper. LOVE IT! A GOOD recipe is one that is delicious if you follow directions to a tee. A GREAT recipe is one that allows substitutions and is still delicious!
So sweet of you. Thank you! I too love a good recipe that allows for substitutions 🙂 Makes my life easier when I don't have that certain ingredient on hand. So glad that this recipe is a hit.
Amazing recipe! Thank you! I made for lunch today and it was incredible ?
Thanks Michelle. That makes me happy to hear! I love having these for lunch too.
This recipe was so easy and delicious. I will definitely be making it again.
SO. GOOD. It's not always easy to find nutrient dense crowd pleasers. This is a recipe I'll be using often. Personally, I liked it with corn tortillas better than flour. Thanks for a great dinner!
I am so glad these were a hit. I like using corn tortillas too! Thanks for dropping by to leave your review.
This was so tummy! It was super easy and cheap to make for my family of four. This meal will become a regular in my household!
So glad you loved it and thanks for the review 🙂
Made these last night, I used cilantro lime rice instead of brown rice...Man oh man they were DELICIOUS!!! I will definitely get alot of use out of this recipe???
I love your idea of using cilantro lime rice! I need to do that when I make these again. So glad you loved them 🙂
I just found this and made it today. Delicious!! I used fresh corn and added it with the onions and peppers.
Oh yum, fresh corn is the best! I love that. Happy to hear you loved these.
Maybe I missed this in the comments so far. After reading the recipe, I do not see cheese but the pictures look like there is cheese (or a sauce, some kind of topping?) across the top of the finished tacos. What do I see? I'm going to make this because it sounds good but need clarification.
The cheese is just a topping I chose to put on the tacos. You can top these with whatever you like. As far as the sauce you're talking about, I am not sure because I did not put sauce on these tacos. You could top them with cheese, sour cream, avocado, etc.
Love the recipe. I had a question on the calories. Are the tortillas included in the calorie count?
No they are not included. For lowest calories use corn tortillas or I will usually just eat this with a spoon! I love it that way too.
Does this reheat well or does it get mushy?
I think it reheats just fine. It is softer once it has been reheated but I still eat 🙂
This is one of our go to meals for sure! Everyone , vegan or not loves it! I leave out the rice, have it on the side, so that I can use the leftovers for other things. We make quesadillas with it, use it on top of nachos, and just with scoop chips!! Thanks so much for such a delish and versatile recipe!!