Vegetarian Tacos

Vegetarian Tacos are a quick and easy dinner option. They will allow you to get dinner on the table in 20 minutes or less! Tacos were always one of my favorite dishes when I was growing up and I think this meal would be very kid friendly! Although it’s full of veggies, it’s served in fun kid sized corn tortillas and kids still get to add all the awesome toppings they love, cheese, sour cream and salsa!


With just a quick chop of a few vegetables and about 10 minutes in the sauté pan, you have yourself the makings of a great vegetarian dinner. For this meal, I paired the veggies with protein and fiber packed black-eyed peas. I drained them from their liquid, washed them off and added them to a pan with my favorite seasonings, cumin, and season salt! This gives the beans just a touch of smoky savory flavors, which are key in Mexican style cooking.

We are all so busy and sometimes getting dinner on the table is the last thing you want to think about when you’re on your way home. Don’t let this be an excuse to go through the drive-through or order in.

Instead have a plan for the week’s dinner meals that you make on Sunday. You can get your veggies washed and if you have time, you could chop them to cut that prep time out of your busy week night. This would be a 15 minute meal if you were able to prepare those veggies ahead of time. Anything I can do to make my weeknight meals less time consuming, count me in. I like to get my dinner on the table quickly as, I need as much of my own relaxing time as possible during the week.

Getting dinner on the table quickly will allow you to find time to do some pampering for yourself or just to find a few minutes of relaxation in your day. On nights like this I like to reward myself with relaxing manicure. There is nothing better than being able to spend some personal time taking care of myself.

With quick cooking dinners like this I not only feel great about the food I’m eating, but also about the way I use my time.

Vegetarian Tacos

  • 1 red bell pepper, sliced thin
  • 1 yellow or orange bell pepper, sliced thin
  • 1 medium onion, sliced thin
  • 1-2 medium zucchini sliced
  • 1-2 medium summer squash, sliced
  • 1 tsp. cumin
  • 2 tsp. chili powder
  • 1 tsp. paprika
  • ½ tsp. season salt
  • Black eye Peas
  • 1-2 cans black eye peas, drained and rinced
  • ¼ cup water
  • 1 tsp. cumin
  • ½ tsp. season salt
  • 1 tbs. chopped red onion (optional)
  • Other ingredients:
  • Corn tortillas
  • Cheese
  • Lettuce, chopped
  • Tomatoes, chopped
  • Sour cream
  • Salsa
  • Guacamole


  • First chop all the veggies and add them to a sauté pan that has been preheating over medium heat. Sautee 7-10 minutes stirring frequently.
  • While veggies are sautéing, rinse and drain black eye peas. Add to small pot and add water, season salt, cumin and optional red onion. Turn on medium heat and cover. Once black eyed peas come to boil, you can turn down heat to medium low and cook until veggies are done.
  • After veggies are done sautéing, turn the heat to low. Add spices and 2-4 tbs. water to get the spices cover the veggies easier. Cook 1 minute.
  • Take veggie off heat.
  • Chop lettuce, tomato and add to serving dishes. Get out cheese, sour cream, salsa and guacamole.

Serve with corn tortillas and enjoy!

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