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Homemade veggie tacos
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5 from 5 votes

Rainbow Vegan Tacos

These simple, veggie-loaded rainbow vegan tacos can be whipped up in around 20 minutes and perfect for a light, healthy lunch or dinner.
Prep Time20 mins
Total Time20 mins
Course: Main, Side
Cuisine: Mexican
Freezer friendly: No
Shelf life: 2 Days
Servings: 8 tacos
Calories: 209kcal
Author: Alphafoodie

Ingredients

  • 8 corn tortillas I used blue corn
  • 1 cup sweet corn
  • 1 cup black beans
  • 1 cup homemade salsa recipe below
  • 1 cup homemade guacamole recipe below
  • a few lime slices
  • 1-2 chillies optional, to taste
  • a bunch of coriander
  • a bunch of chives optional for tying the tacos, as I did
  • edible flowers optional

For the home-made salsa:

  • 1 cup tomatoes different colours if available
  • 1 red onion
  • 1 lemon/lime juiced
  • salt and pepper to taste
  • 1/2 tBsp olive oil

For the guacamole:

  • 2 medium avocados
  • 1 lime juiced
  • salt to taste

Instructions

  • Make the tomato homemade salsa. Chop the tomatoes and the onion finely. Then mix well along with the olive oil, salt and pepper.
  • Prepare the guacamole. De-seed the avocados and mash in a bowl with some lime juice.
  • Rinse the corn and the beans and serve in bowls.
  • Thinly slice the lime. Or, if you prefer, cut lime wedges. Also, thinly slice the chillies.
  • Optional step - avocado stars for decoration (using star cutters).
  • Assemble - heat up each tortilla on medium heat. Add a bit of corn and beans into each tortilla, then add the salsa and guacamole. Garnish with some coriander and lime slices. Fold.
  • You can use the chives to tie up the tortillas so they look like parcels.
  • Finish decorating with edible flowers and enjoy as an appetizer or healthy lunch/dinner.

Video

Nutrition

Serving: 1Taco | Calories: 209kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 520mg | Fiber: 8g | Sugar: 3g | Vitamin A: 333IU | Vitamin C: 27mg | Calcium: 44mg | Iron: 1mg