Veggie Beef Tacos Recipes

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VEGGIE BEEF TACOS

These tacos with a twist (think carrot purée) don't just add a boost of veggies, they also make for an easy-to-make family go-to dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 5

Number Of Ingredients 4



Veggie Beef Tacos image

Steps:

  • Heat taco shells as directed on box.
  • Make beef mixture as directed on taco seasoning mix pouch--except stir in carrot purée with the water.
  • Spoon beef mixture into taco shells.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 1/2 g

10 taco shells
1 lb lean ground beef
1 package (1 oz) taco seasoning mix
1 pouch (4 oz) carrot purée

VEGGIE TACOS

A hearty taco that contains no meat. If you want to really keep it vegan, go with a soy cheese for topping.

Provided by CRAZY4SUSHI

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 6

Number Of Ingredients 8



Veggie Tacos image

Steps:

  • Heat olive oil in a skillet over medium-high heat. Add mushrooms and red bell peppers; saute until mushrooms are soft and meaty, about 20 minutes. Add pinto beans, taco seasoning mix, green onions, and water. Stir well; continue to cook until all liquid is evaporated, about 5 minutes more.
  • Divide mushroom filling evenly between tortillas. Add your favorite taco toppings.

Nutrition Facts : Calories 220 calories, Carbohydrate 42.4 g, Fat 3.3 g, Fiber 7.8 g, Protein 11.6 g, SaturatedFat 0.5 g, Sodium 761 mg, Sugar 1.8 g

1 tablespoon olive oil
1 ½ pounds cremini mushrooms, coarsely chopped
1 red bell pepper, diced
1 (15 ounce) can pinto beans, rinsed and drained
1 (1 ounce) packet taco seasoning mix
2 green onions, sliced thinly
¼ cup water
6 (8 inch) whole wheat tortillas

VEGETARIAN BREAKFAST TACOS

Beyond Beef® Crumbles create the idea that you are enjoying some nice sausage with your breakfast tacos. Simple recipe to create a meat-free breakfast. Top with sour cream if desired.

Provided by Chef Mo

Categories     Main Dish Recipes     Taco Recipes     Vegetarian Taco Recipes

Time 20m

Yield 6

Number Of Ingredients 11



Vegetarian Breakfast Tacos image

Steps:

  • Heat olive oil in a skillet over medium heat. Cook and stir "beef" crumbles, green bell pepper, onion, and garlic in the hot skillet until tender, 3 to 4 minutes.
  • Beat eggs, taco seasoning, and cilantro together in a medium bowl.
  • Pour eggs into the skillet and scramble until set, 3 to 4 minutes. Remove from heat and stir in cheese and salsa until cheese has melted and filling is well combined. Serve with warmed flour tortillas.

Nutrition Facts : Calories 263.3 calories, Carbohydrate 19.4 g, Cholesterol 136.1 mg, Fat 13.9 g, Fiber 2.1 g, Protein 9.9 g, SaturatedFat 4.4 g, Sodium 627.1 mg, Sugar 2.5 g

1 ½ tablespoons olive oil
5 ounces plant-based "ground beef" (such as Beyond Meat® Beefy Crumbles)
½ cup chopped green bell pepper
⅓ cup chopped onion
3 cloves garlic, minced
4 eggs
1 tablespoon taco seasoning mix
⅓ cup chopped cilantro
½ cup grated Cheddar cheese
½ cup salsa
6 (6 inch) flour tortillas, warmed

VEGGIE CRUMBLE TACOS

I sometimes get a craving for good old tacos but I don't trust commercial ground beef to be safe and healthy. This is a much healthier option that still tastes great. Add some refried beans to the plate if you like.

Provided by Annacia

Categories     Vegetable

Time 30m

Yield 10 tacos

Number Of Ingredients 10



Veggie Crumble Tacos image

Steps:

  • Warm veggie crumbles crumbles in sauté pan with the oil.
  • Add water and taco seasoning to crumbles and bring to a boil.
  • Simmer and stir until desired consistency is reached.
  • Dice tomatoes, green onions,shred cheese, and shred lettuce, all to desired amounts as you know how your family eats.
  • Spoon some crumbles into shell or tortilla, and top tomato, lettuce, cheese and salsa.
  • Wrap it up if using the tortillas.

Nutrition Facts : Calories 105.9, Fat 4.6, SaturatedFat 1.5, Cholesterol 3, Sodium 429.2, Carbohydrate 11.8, Fiber 1.8, Sugar 1.6, Protein 4.8

1 lb veggie crumbles, hamburger style
2 teaspoons oil
1 (1 1/4 ounce) package taco seasoning mix (or use your home made)
1 cup water
1 large tomatoes, diced (can use more if you like)
1/2 cup sliced green onion
1/2 head green leaf lettuce, shredded (can also use red leaf or romaine lettuce)
1 1/4 cups low-fat cheddar cheese, shredded
salsa, to taste
10 taco shells (or 8 inch whole wheat tortillas if you wish to wrap them)

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