Vegan Tacos with Paprika and Corn Filling

Vegan Tacos with Paprika and Corn Filling
5 (100%) 4 vote[s]

This is the name of the dish we have chosen for you; Vegan Tacos with Paprika and Corn Filling.

Fresh, crisp and still prepared quickly: this is how these tacos convince. They are also very well suited for a mutual evening with friends. Together, the snipping and filling of the tacos is even more fun. Great rolls, in which everything is stuffed, which is filling and delicious. The corn tortilla shops are exceptionally ready bought.


1 big red pepper
1 large green pepper
1 red onion
1 clove of garlic
1 green chili pepper
2 tbsp olive oil
1 tablespoon tomato paste
1 tsp chili spice mixture
1 can of corn kernels (about 140 g drained weight)
4 corn tortillas (flat breads, finished product)
8 leaves of romaine lettuce
1 small tomato
2 spring onions
1 fully ripe  avocado
3 tablespoons lime juice
1/2 teaspoon ground cumin
3 tablespoons coriander leaves

Vegan tacos with paprika and corn filling


Cut the peppers in half, clean them, wash them and cut into cubes of about 1 cm. Peel the onion and garlic and finely dice. Cut the chili pepper in half, corer, wash and cut into thin strips.

Heat the olive oil in a pan. Sauté the onion and garlic until golden, add the pepper cubes and strips of chili and fry briefly while stirring. Stir in the tomato puree and chilli powder, fry briefly, then add the corn and soaking water. Salt, pepper and cook over medium heat for 10-12 minutes.
In the meantime, heat the tortillas in the oven according to the packaging instructions. Wash lettuce leaves, pat dry and pluck into large pieces or cut wide strips. Wash tomato, halve, core and cut into cubes. Wash and clean spring onions, cut the green into fine rings, cut the white part into small pieces.

Halve the avocado, remove the kernel and use a spoon to remove the pulp from the skins. Immediately add the lime juice to a bowl and crush with a fork not too fine, turning it well in the lime juice. Lift the white part of the spring onions with the tomato under the avocado. Season with salt, pepper and cumin.

Take the tortillas out of the oven. Distribute the salad in a vertical strip in the middle of the flat bread. Pour capsicum-corn-vegetables and sprinkle with green onion rings and cilantro. Add a little avocado flour and roll up the flatbreads from one side.Of course, the recipe also succeeds with tortillas after wheat – at will and taste.

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Vegan Tacos with Paprika and Corn Filling vegan mexican recipes vegan recipes vegetarian  Vegan Tacos with Paprika and Corn Filling vegan recipes vegan mexican recipes

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