Mushroom and Zucchini Vegetarian Tacos

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Mushroom and Zucchini Vegetarian Tacos - Andrea Meyers

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I grew up in a meat and potatoes family, but about 15 years ago, I decided to reduce the amount of meat I consumed. I started eating more beans and legumes and adding more vegetables to my diet. At the time I was struggling with my weight, and over the course of a year I changed how I eat and started walking on a treadmill or bicycling almost every day. I lost 55 pounds that year.

All these years later, I still keep to that regime, even if my weight hasn’t always stayed where I want it. Many of the dishes I make for my family are vegetarian, and I usually prepare healthy lean meats just once a week. My guys really enjoy the vegetarian Mexican dishes we eat, like these vegetable tacos with vegetarian refried beans, mushrooms, and zucchini.

I created this vegetable taco recipe for Old El Paso as part of their new website. They have many new recipe ideas for tacos with creative and healthy twists, so make sure to check it out.

Recipe Notes

Paring fresh vegetables with vegetarian refried beans makes healthy and hearty tacos. The vegetables soften quickly, so watch cooking times carefully. You won’t need to add any water because the vegetables will release some liquid while cooking.

MUSHROOM AND ZUCCHINI VEGETARIAN TACOS

Serves 4.

Equipment

large nonstick skillet

Ingredients

1 tablespoon sunflower oil
1 small yellow onion, chopped
1 pound (454 g) fresh mushrooms, cut into ½-inch pieces
1 pound (454 g) fresh zucchini, cut into ½-inch pieces
1 green bell pepper, seeded and rough chopped
1 package Old El Paso Mild Seasoning Mix
16-ounce can Old El Paso Vegetarian Refried Beans
12-count Old El Paso Taco Shells
green leaf lettuce leaves
sliced red bell pepper
cilantro leaves

Preparation

1. Warm the sunflower oil in a large skillet over medium heat. Sauté the onions until they soften, about 3 minutes. Add the mushrooms and sauté until they start to soften, about 4 minutes. Add the zucchini and the chopped peppers and sauté until they begin to release liquid, about 3 minutes. Add the Old El Paso Low-Sodium Seasoning Mix and stir. Continue to cook until the mixture starts to simmer, about 3 to 4 more minutes. The zucchini may continue to release liquid while it cooks.

2. Serve with the cooked Old El Paso Vegetarian Refried Beans, Old El Paso Taco Shells, and the rest of the accompaniments.

More Good Mexican Food

Beef Fajitas with Lime Beer Marinade - Andrea Meyers Chipotle Chicken with Creamy Spinach - Andrea Meyers Roasted Green Tomatillo Salsa - Andrea Meyers

More Vegetable Taco Recipes From Other Blogs

Apple a Day – Squash and Corn Tacos

Bueno Vida – Kale Tacos

Grab a Plate – Grilled Corn, Peppers & Black Bean Tacos with Creamy Poblano Sauce

Shared Appetite – Swiss Chard & Egg Breakfast Tacos with Pickled Swiss Chard Stems

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the Amazon.com links in posts.]

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