Delicious Past…

Vegan Blue Corn Tortilla Tacos


Living in Mexico you would think that one would eat plenty of tacos but I hardly ever ate tacos out. You never know how clean a place is or how old are their ingredients. Plus, most tacos are soaked in grease and meat so I am already turned off. But when I am in the mood for some Ameri-Mex, DH and I love to make tacos or burritos. It is an easy recipe that is sure to always turn out great. This time we bought some fresh blue corn tortillas to make some tacos on a Saturday afternoon.

Delicious Rating: Muy rico mi amigos! This is actually my DH’s recipe but I helped! I love the spices he uses for the vegetable saute, they taste delicious. Because they are vegan there is no meat, cheese, or sour cream. You won’t be missing them either! I have found that those “extras” really mask the real ingredients and flavors. Once the “extras” aren’t there you can more appreciate the food you are eating and really taste the depth of flavor. And the avocado is super great as a creamy replacement! The blue corn tortillas taste great but I will have to go with flour next time.


Vegan Blue Corn Tortilla Tacos
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Yields: 12 Tacos
Use regular corn tortillas as well for a Mexican Gluten-Free lunch.
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 1 squash, sliced
  • 2 tbsp olive oil
  • 1 tsp of: cumin
  • all spice
  • cayenne pepper
  • chili powder
  • black pepper
  • red pepper flakes
  • 2 tbsp sugar
  • Lettuce
  • Tomato, chopped
  • Jalapeno, sliced
  • Avocado, sliced
  • Re-fried Beans
  • Mexican Rice
  • 12 Blue Corn Tortillas
  1. In a large pan, heat olive oil over medium heat.
  2. Add onion and saute for 4 minutes.
  3. Add in seasoning, bell pepper, and squash.
  4. Cover and cook for 8-10 minutes or until desired level of tenderness.
  5. Heat tortillas in a hot pan, 30 seconds each side.
  6. Serve with garnishes.

I cook my veggies halfway, still crispy but a bit soft. I don’t want crunchy or mushy so you have to find the balance or cook until you like the consistency.

Since this is a vegan dish there is no cheese or sour cream and everything tastes delicious but if you need you can top your tacos with cheese or sour cream.

Buen Provecho!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Want Email Updates?

Get the latest Recipes, Events & Giveaways delivered to you!

my foodgawker gallery
my foodepix gallery
my photos finding vegan