Summer Vegetable Tacos

Bean and Quinoa Taco Recipe

Nothing beats taco night! This vegetarian version is a fun update on the family favorite.

Prep Time: 20 minutes

Serves: 4

Preparation:

Heat the oil a medium-sized skillet on medium heat.

Add the garlic, onions, peppers, and mushrooms and sauté until cooked thru, about 8⁠–⁠10 minutes.

Add the chili powder, cumin, oregano, cayenne pepper, and zucchini. Sauté until zucchini is cooked through.

Add the corn, quinoa, and pinto beans. Continue to cook until heated thru.

Serve with your choice of shell and toppings.

Taco ingredients:

  • 2 Tbsp oil
  • 2 tsp minced garlic
  • 1 small onion, sliced
  • 6 button mushrooms, sliced
  • 1-1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/8 tsp cayenne pepper
  • 1 medium zucchini, medium diced
  • 1 cup fresh or frozen corn kernels
  • 1 9-oz bag of precooked quinoa
  • 1 15.5-oz can of pinto beans
  • 1 red pepper, sliced in strips
  • Soft or hard taco shells

Optional Toppings:

  • Shredded cheddar cheese
  • Shredded Mexican cheese
  • Crumbled queso fresco
  • Shredded lettuce
  • Diced tomato
  • Salsa
  • Sliced avocado
  • Taco sauce
  • Diced onion
  • Pickled jalapeno
  • Sliced jalapeno
  • Chopped cilantro
  • Pickled red onion
  • Sour cream
  • Ranch dressing

Cook's Notes

These tacos can go carb-free! Just skip the shells and add the filling and toppings to a grain bowl.

Print Recipe

Recipe provided by  David Venable.