Low Calorie Vegetable Tacos

This Low Calorie Vegetable Tacos Recipe is low calorie, extra healthy and filling, and unique! I got creative when making this meatless tacos recipe, and I know you’ll love the uniqueness of this yummy and inventive recipe for quick vegan tacos.

Ingredients You’ll Need:

• ¼ cup quinoa
• ½ cup water
• 1 ½ tablespoons Homemade Taco Seasoning
• Olive oil spray
• 1 bunch of thin asparagus 
• 1 can of black beans drained and rinsed (or any bean you prefer)
• 8 corn tortillas
• ½ cup Homemade Guacamole
• ½ cup cherry tomatoes 
• ½ cup chopped cucumber
• ¼ cup unsalted pepitas

Low Calorie Vegetable Tacos

Low Calorie Vegetable Tacos

Low Calorie Vegetable Tacos

Lose Weight By Eating

This unique vegan taco recipe is packed full of veggies, whole grains, and FLAVOR!

If you're looking for something new, healthy, and completely delicious, try these vegan taco ideas.

Comes with a toppings guide for vegan Mexican tacos, and a homemade taco seasoning blend.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American, Mexican

Servings 8 servings

Calories 173 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ¼ cup quinoa
• ½ cup water
• 1 ½ tablespoons Homemade Taco Seasoning
• Olive oil spray
• 1 bunch of thin asparagus bottoms trimmed off and halved
• 1 can of black beans drained and rinsed (or any bean you prefer)
• 8 corn tortillas
• ½ cup Homemade Guacamole
• ½ cup cherry tomatoes halved
• ½ cup chopped cucumber
• ¼ cup unsalted pepitas

Optional Vegan Toppings:

• Homemade Blender Salsa
• Salsa Verde
• Pico De Gallo
• Crumbled vegan cheese or cheddar for non vegans
• Pickled jalapeños

Instructions

 

• Add the quinoa, 1/2 tablespoon taco seasoning, and water to a small pan. Cover and cook on low head until the water is absorbed.
• Meanwhile, lightly spray a large skillet with olive oil, and heat to medium low heat.
• Add the asparagus to the hot skillet and cook until slightly softened, about 10 minutes.
• Turn the heat to low, and add in the beans, cooked quinoa, and the remaining 1 tablespoon of taco seasoning.
• Pour in 2 tablespoons of water and toss together, cooking until the beans are warm, and the liquid is absorbed, about 2-5 minutes.
• Meanwhile, steam the tortillas according to the package directions.
• To assemble the vegan tacos, add a smear of homemade guacamole to each tortilla. Top with asparagus and bean mixture. Top with tomatoes, cucumber, pepitas, and any desired additional toppings.

Nutrition

Serving: 1tacoCalories: 173kcalCarbohydrates: 31.1gProtein: 7.6gFat: 2.3gSaturated Fat: 0.3gCholesterol: 0mgSodium: 103mgPotassium: 458mgFiber: 5.8gSugar: 1.5gCalcium: 38mgIron: 2mg

Keyword chicken tacos, Main Course, vegan

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About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers. 

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.

Nutrition and Calories in Vegetable Tacos

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Article History:

• Originally written and published August 5, 2021 by Audrey Johns
• Updated on April 19, 2023 by Audrey Johns