Experience a taste of the garden in every bite with these quick and colorful Vegan Garden Tacos! Perfect for solo lunches or a light dinner, this recipe highlights succulent zucchini, juicy tomato, and fresh spinach sautéed with green chiles and a bold chipotle seasoning. The vegetables are gently cooked in coconut oil, blending their flavors and creating a hearty, satisfying taco filling. Piled high on warm corn tortillas, this veggie medley delivers a delicious and nutritious meal that’s ready in under 20 minutes.
Ideal for anyone craving wholesome, plant-based fare without the fuss, these tacos make the most of seasonally fresh produce and pantry staples you’re likely to have on hand. The combination of tender, spiced veggies with the rustic charm of yellow corn tortillas will please even non-vegans and can be easily customized with your favorite garden picks.
Vibrant Vegan Garden Tacos
Print RecipeIngredients
- 1 1/2 teaspoons coconut oil
- 1/2 zucchini, chopped
- 1/4 tomato, chopped
- 1/4 small onion, chopped
- 1 tablespoon canned chopped green chiles
- 1 cup fresh spinach
- 2 teaspoons ground chipotle pepper (such as Mrs. Dash Southwest Chipotle Seasoning Blend®)
- 3 (6 inch) yellow corn tortillas
Instructions
Warm coconut oil in a skillet set over medium-low heat.
Add the chopped zucchini, tomato, onion, and green chiles, sautéing until the vegetables are just tender—about 5 to 7 minutes.
Stir in the spinach and chipotle seasoning, tossing until the spinach is just wilted and well combined with the veggies.
For the tortillas, wrap them in a slightly damp paper towel and microwave for about 30 seconds until warm and pliable.
Spoon the vegetable mixture onto each tortilla and serve immediately.
Notes
Tips:
For even more crunch and extra color, try topping your tacos with shredded cabbage or sliced radishes. Swap chipotle seasoning for smoked paprika if you like things milder, or finish with a fresh squeeze of lime for an added zesty kick.
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