I always used to order the veggie tacos from the restaurant Islands and one day decided to just try and make them at home. Turns out they are super easy to prepare and these homemade ones taste even better than the restaurant version! You can even prep the ingredients ahead of time and just heat them up for tacos throughout the week. They are definitely my go-to for Taco Tuesday and also just my favorite thing to throw together when I’m craving something delicious but don’t have the energy to put into cooking a big meal. And of course it’s worth mentioning how amazingly healthy and nutritious they are as well!
Below is an informational list of ingredients and step-by-step guide to making these fajita tacos, with a full recipe summary and measurements at the bottom of the page.
Some interesting information about the ingredients needed to prepare these tacos:
- Onion: Any color onion will work great in this recipe. I typically use sweet yellow because I prefer the milder flavor, but I have also used red and enjoyed them very much. Onions are rich in antioxidants and other compounds that help to fight against disease and cancer.
- Bell peppers: I love using a blend of red, yellow, and green because it looks pretty and also adds more of a variety of flavor, but it’s totally fine to substitute one or two colors. I just wouldn’t use all green or the flavor of the fajitas will be much more bitter. Some major health benefits of bell peppers are their high concentration of vitamins and nutrients such as Vitamins A, C, B6, K, and E, and potassium and fiber.
- Zucchini: This squash is incredibly rich in beneficial nutrients and vitamins, particularly Vitamin A. It’s benefits include healthy digestion, lower blood sugar, lower risk of heart disease and better eye health.
- Lime Juice: Fresh squeezed lime juice adds a perfect touch of acidity to balance out the heat of the spices in these fajita veggies.
- Taco seasoning: You can use a store-bought taco seasoning blend, or if you have a solid collection of seasonings a quick Google search will give you a recipe to make your own. It’s just a blend of chili powder, cumin, onion powder, garlic powder, and a few other spices. According to NutritonFacts.org, spices offer a wide range of benefits and are known to improve health issues such as cancer, arthritis, Alzheimer’s disease, and they can even be mood boosters! Therefore, it’s important to include at least a small amount of herbs and spices in your daily diet.
- Black beans: A great source of protein and the perfect ingredient to bulk up these veggie tacos. If you want to make the BEST version of these tacos, I highly suggest trying my Spicy Black Bean recipe. But if you don’t have the time, regular old canned black beans will be fine and you can always spice them up with some fresh lime and salsa or taco seasoning.
- Avocado: A very important addition of freshness and a great way to include some heathy fats in your diet. Make sure it’s ripe!
- Pico de Gallo: I would honestly go as far as to say this is the star of the show. Fresh Pico adds a brightness and freshness that is a perfect balance with the spice and heat of the beans and fajita veggies. Store-bought works fine but again, if you want the best version of these tacos, I would make it fresh! Here’s my quick and easy recipe for Fresh Pico de Gallo.
- Corn tortillas: I just so happen to like corn the best but don’t sweat it if all you’ve got is flour.
- Salsa or hot sauce: Just go with your favorite! I personally enjoy salsa verde since that’s what they came with at the restaurant, and also because I have some canned from a batch I made with the tomatillos from my garden this year. It doesn’t get better than that!
Pro tip: I always try to buy my produce and herbs from the local farmer’s market because the quality of flavor makes a huge difference! Plus I love to support my community and the environment, and you can’t beat the piece of mind of knowing exactly where your food comes from. I encourage you to check out your local farms (if you haven’t already) and see what they have to offer!
Step 1:
Gather your onions, bell peppers, and zucchini and slice them up! I believe the correct term for slicing them this way is julienned. I like to go ahead and get the lime ready for juicing during this time as well.
Step 2:
Heat some oil in a pan and start by sauteing the onions for a minute or two since they take the longest to cook. Then, go ahead and add the rest of the fajita veggies as well as the taco seasoning and lime juice. Sauté for about 10 minutes, or until the veggies are nice and tender. In the meantime, prepare your other taco ingredients. This means heating the black beans, slicing the avocado, and getting out the Pico de Gallo and salsa.
Step 3:
Time to assemble! Heat up your corn tortillas and load them up. I like to start with a layer of black beans, then add the fajita veggies, followed by a few slices of fresh avocado, topped with some fresh Pico de Gallo and salsa verde.
Time to feast! I like to squeeze some extra lime juice on the tacos before digging in for an extra kick of freshness and acidity. Some more optional toppings to include are radishes, cilantro, or vegan sour cream. However you choose to make these, I hope you enjoy! If you do, leave a comment down below and share this recipe with a friend. I love to hear your feedback!
Veggie Fajita Tacos
Ingredients
- 6 corn tortillas
- 1 1/2 cups Spicy Black Beans* (or canned black beans) (see notes)
Fajita Veggies
- 1 medium onion julienned
- 1/2 red bell pepper julienned
- 1/2 yellow bell pepper julienned
- 1/2 green bell pepper julienned
- 1 medium zucchini julienned
- juice from 1 lime
- 2 tbsp taco seasoning blend
Toppings
- avocado sliced
- fresh Pico de Gallo* (see notes)
- Salsa Verde (or salsa or hot sauce of choice)
Instructions
- Heat 1 tbsp oil in a large skillet.
- Add onion and sauté 1-2 minutes.
- Add bell peppers, zucchini, taco seasoning and lime juice. Sauté for 10 minutes.
- Heat tortillas and assemble tacos by layering in the following order: black beans, fajita veggies, avocado, Pico de gallo, then salsa.
- Optional toppings: Fresh squeezed lime, radishes, vegan sour cream.
