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Vegan Tacos with Grilled Veggies and Chimichurri
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Vegan tacos are filled with grilled potatoes, peppers and corn, then topped with a flavorful chimichurri sauce, they're easy to make in just 29 minutes and so delicious!
Course
Main Course
Cuisine
Mexican
Prep Time
9
minutes
mins
Cook Time
20
minutes
mins
Total Time
29
minutes
mins
Servings
8
tacos
Calories
159
Author
Whitney Bond
Ingredients
1
lb
red potatoes
small dice
1
cup
bell peppers
small dice
½
cup
onion
small dice
4
ears corn
kernels removed
1
jalapeno
diced
3
cloves
garlic
minced
½
cup
chimichurri sauce
click link for homemade recipe
8
small corn tortillas
Instructions
Toss the potatoes, bell peppers, onion, corn, jalapeno and garlic with ¼ cup of chimichurri sauce.
Place in a foil basket on the grill over medium high heat for 20 minutes, tossing every 5-7 minutes.
Before removing the veggies from the grill, place the corn tortillas on the grill for 30-60 seconds per side.
Remove everything from the grill. Place the veggies in the tortillas, then drizzle with the remaining chimichurri sauce.
Notes
If you don't have a grill available, you can also roast the vegetables in a 400°F oven for 15-20 minutes.
Nutrition
Calories:
159
kcal
|
Carbohydrates:
32
g
|
Protein:
4
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Sodium:
40
mg
|
Potassium:
491
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
736
mg
|
Vitamin C:
36
mg
|
Calcium:
35
mg
|
Iron:
1
mg