Vegetarian Tacos







A recipe from the cuisine, allowed in a / diet.

Summer will be soon upon us and what better way to celebrate the sunny times than a light and satisfying meal? So skip the meat and go veggie from time to time! This mushroom, zucchini, and bell pepper wrap, topped with yogurt, is nourishing and tasty. Not to mention the very definition of cool.

Nutritional Chart

Calories: 331 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 44 g
  • 13 g
  • 13 g

Ingredients Needed for Vegetarian Tacos

1 red onion, diced
1 tablespoon vegetable oil
10 ounces of mushroom, cut into quarters
¼ zucchini, diced
½ red bell pepper, diced
½ yellow bell pepper, diced
3 garlic cloves
¼ cup heavy cream
3 tortilla wraps
1 baby spinach leaves
3 chili peppers
½ cup yogurt
1 dill

How to Make Vegetarian Tacos

  1. Heat the vegetable oil in a skillet.
  2. Add the diced red onion and cook it for about 1 minute, then add the mushrooms and continue to cook stirring often.
  3. When the onion and mushrooms soften a little, add the zucchini, and bell peppers. Mix.
  4. Crush the garlic and add it to the skillet.
  5. Add heavy cream and combine all the ingredients. When ready, set the mixture aside.
  6. Warm the tortilla wraps, one by one, in a skillet.
  7. Fold the 3 tortilla wraps like tacos, and place them in a taco holder.
  8. Lay about 3-4 baby spinach leaves on the bottom of each tortilla wrap.
  9. Divide the veggie mixture into the three tortillas.
  10. Slice the chili peppers and remove their seeds. Add some slices to each tortilla.
  11. Top with yogurt and chop some fresh dill over it.
  12. Serve!

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