Low Calorie Vegetable Tacos

The Best Vegan Taco Recipe

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.

The Best Vegan Taco Recipe

Ingredients You’ll Need:

  • 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

Low Calorie Vegetable Tacos

The Best Vegan Taco Recipe

Healthy Vegetable Tacos Meal Prep and Storage

Meal Prep: To meal prep a salad, add all the ingredients to individual meal prep containers, or family sized containers. Add the dressing to a separate container and do not add it until you are ready to serve.
Storage: Will hold in the fridge for 4-5 days, does not hold well in the freezer.
Serving: If you added the dressing and the salad gets soggy, add it to a sandwich wrap or large tortilla. It’s a great way to salvage leftover soggy salad.

Low Calorie Vegetable Tacos

The Best Vegan Taco Recipe

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
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Mexican
Servings 8 servings
Calories 173 kcal

Ingredients
 
 

Optional Vegan Toppings:

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
Tried this recipe?Let us know how it was!

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

The Best Vegan Taco Recipe

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The Best Vegan Taco Recipe

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