These Quick Veggie Tacos are a lifesaver on busy weeknights. Packed with colorful veggies and creamy queso fresco, they're both satisfying and easy to make. Plus, they bring a fiesta of flavors to your table in just about 20 minutes!
Olive oil is your cooking fat here, giving a lovely richness to the veggies. Sautéing the onion and bell peppers brings out their natural sweetness, which contrasts beautifully with the savory elements. Garlic adds its unmistakable aroma and flavor, enhancing everything it touches. The black beans provide a protein punch and a creamy texture, making the tacos satisfying. Taco seasoning is the magic mix that ties the flavors together, offering a bit of spice and warmth. Corn tortillas are traditional for tacos and add a subtle sweetness. Queso fresco offers creamy and slightly salty notes, balancing the dish. Cilantro and lime bring freshness and a hint of acidity, brightening up the flavors. Don't forget a little salt and pepper to taste!
Pair these tacos with a side of Mexican rice or a simple avocado salad for a complete meal. A cold, crisp beer or a refreshing agua fresca makes a great drink companion. If you're serving a crowd, consider setting up a taco bar with additional toppings like avocado slices, jalapeños, or sour cream.
Start by heating the olive oil in a large skillet over medium heat. Once it's shimmering, toss in your sliced onion and bell peppers. Sauté these until they're soft, which should take about 5 minutes. Keep stirring them so they cook evenly.
Next, stir in the minced garlic. You'll want to sauté it for just about a minute until it's fragrant. Be careful not to let it burn, as garlic can turn bitter quickly.
Now, add the black beans and taco seasoning to the pan. Stir everything together, letting it cook for 3-4 minutes. This gives time for all those lovely flavors to meld together. Season with salt and pepper to your taste.
While the filling is cooking, warm up your corn tortillas. You can do this in a dry skillet or simply pop them in the microwave for a few seconds until they're soft and pliable.
To assemble, spoon the veggie and bean mixture onto each tortilla. Top with crumbled queso fresco and a sprinkle of fresh cilantro. Serve with lime wedges on the side for that extra zing.
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