Veggie-packed tacos. I make these once a week without fail. My whole family loves them! And so many veggies in there!


Taco Seasoning

Pro-tip. At minimum– quadruple this amount and store it in a mason jar for easier future taco nights.

  • ¼ teaspoon dried oregano
  • ½ teaspoon paprika
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper


Veggie-Packed Tacos

  • 1 bell pepper
  • 1 onion
  • 3 carrots
  • 1 zucchini
  • 2 celery sticks
  • 1 clove garlic
  • 1 tbsp olive oil
  • 14.5 ounces canned diced tomatoes
  • Protein of choice (it is great with ground beef, turkey, beans, or tofu)


  1. Mix the taco spices in a jar. Set aside.
  2. Using a food processor with its shred attachment, chop all veggies except the canned tomatoes. You can do this by hand, but the food processor is a real time-saver.
  3. Add olive oil to pan. Sauté veggies for about 3-5 minutes until they start to get more tender.
  4. If using meat or tofu, add and cook until  browned.
  5. Once cooked, add diced tomatoes (juice included). If you are using beans, add those now.
  6. Add taco seasoning to taste.
  7. Serve as you please. We do burritos, corn shells, nachos, and salad. It is so versatile.