Loaded Veggie Tacos

Inspired by the colorful sights and tastes of Mexcio, Loaded Veggie Tacos are an explosion flavor! Ándele, it’s taco time!

¡Hola amigos! In case you haven’t seen or heard my endless rambling about our trip to Mexico, let me fill you in. Two weeks ago, my parents, John, and I set out for Tulum, a small town about 80 miles south of Cancun. We rented a condo for 8 days and enjoyed one of the best vacations of my life. I’m hoping to write a post about it soon, but couldn’t wait to share my new favorite tacos!

Loaded Veggie Tacos | AreYouKitchenMe.com

While we were planning our trip, I was a little worried that vegan options would be hard to come by in Mexico. I was thrilled to learn that Tulum is packed full of eco-resorts, yoga retreats, and just generally a lot of crunchy, healthy people. And while the tourist part offered a wealth of raw kombucha and Buddha bowls, the local fare was just as incredible. And plant-friendly!

Loaded Veggie Tacos | AreYouKitchenMe.com

Of all the places we ate, the authentic spots tucked into the back roads of downtown Tulum (where more locals reside) were my favorite. Being on the coast meant that they all served incredibly fresh seafood, which my family devoured. But the veggie tacos were like nothing I’ve ever had in my life.

Loaded Veggie Tacos | AreYouKitchenMe.com

If you’ve ever eaten vegan for a period of time, you’ve probably had some form of veggie tacos or fajitas at an American Mexican restaurant that involved little more than sautéed peppers and onions and mediocre flour tortillas. Tacos in Mexico are a far cry from those steaming plates of sadness. I mean, these things were packed!! Everywhere we went, I got three or four double-shelled fresh corn tortillas packed to the gills with a variety of veggies. Broccoli, zucchini, carrots, onions, a literal cornucopia of plants. And on the side, beans, guac, rice, plantains, chips, salsa… Whew! I need to unbutton my pants just thinking about it.

Loaded Veggie Tacos | AreYouKitchenMe.com

Clearly, the tacos in Mexico were memorable. I couldn’t get them out of my brain so naturally, I had to recreate them at home. The key to getting lightly charred and perfectly cooked veg is super high heat. I crank my cast iron to 8 out of 10 and make sure to avoid over crowding in the pan. This means cooking in batches but is worth the extra time, I promise. If you prep all of your veggies the day before, you can get everything done in about a half hour.

What I’m saying is you’re just 30 minutes away from closing your eyes, taking a bite, and being transported to the warm beach and endless guacamole…

Loaded Veggie Tacos

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: a LOT of tacos

Serving Size: however many tacos you're hungry for

Inspired by the colorful sights and tastes of Mexcio, Loaded Veggie Tacos are an explosion flavor! Ándele, it’s taco time!


    Veggie Filling:
  • 3 sweet bell peppers, sliced into 1” pieces
  • 1 poblano chili (or green pepper), sliced into 1” pieces
  • 2 carrots, sliced into rounds
  • 2 cups mushroom slices
  • 1½ cups small broccoli florets
  • 1½ cups small cauliflower florets
  • 1 small zucchini, halved lengthwise then sliced
  • 1 small onion, sliced into 1” pieces
  • 2 tsp. salt, divided
  • 1 tsp. dried oregano
  • ½ tsp. black pepper
  • 3 or more Tbs. avocado or other high-heat oil
  • Tacos:
  • 8-12 small tortillas
  • 1 can refried beans
  • 1 large avocado
  • Green salsa
  • Limes


  1. Heat a large cast iron to high heat (8/10) and add a few teaspoons of oil. Cook each vegetable one at a time, until charred and crisp. Once one vegetable is done, remove them to a large bowl. Add more oil between each vegetable and season with salt and pepper at each step. Timelines for vegetables: Peppers: 3-4 minutes. Zucchini: 3-4 minutes. Mushrooms: 4-5 minutes. Onions: 5-6 minutes. Carrots, Broccoli, Cauliflower: 5-6 minutes each (add water and cover to help soften).
  2. While vegetables are cooking, gather assembly ingredients. If you would like, lightly char the tortillas on the hot pan or stovetop and warm the beans in a pot or microwave.
  3. Once all of the vegetables are cooked, toss them together in the bowl and add the oregano, additional salt to taste, and pepper.
  4. To serve, spread a tortilla with beans, pile on vegetables, and top with salsa, avocado, and a squeeze of lime. Best enjoyed with a large margarita. 😉


If you have a grill, this recipe time can be cut significantly. Cook the peppers, onions, zucchini, and mushrooms whole on the flame and then cut them once they've cooled slightly. I'd recommend still cooking the carrots, broccoli, and cauliflower in a pan with some water.



  1. Kayla Rossman April 2, 2018

    I love making veggie tacos at home, and the ones in Mexico sounds delicious! I will definitely have to add some cauliflower to my tacos next time I make them, I love that idea.

  2. Erin Vasicek April 2, 2018

    I need to steal your vacation, but in the meantime I guess I will have to settle for these tacos.

  3. Jennifer Osterholt April 2, 2018

    These tacos look colorful and delicious!


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