Easy Summer Veggie Tacos (Fresh, Flavorful & Ready in 25 Minutes!)

Looking for a quick, vibrant, and healthy weeknight meal? These Easy Summer Veggie Tacos bring together the best of summer’s bounty—fresh zucchini, tomatoes, and peppers—wrapped in warm corn tortillas and topped with crumbly cotija cheese. Ready in just 25 minutes, this vegetarian taco recipe is perfect for Meatless Mondays, summer gatherings, or anytime you crave something light yet satisfying.

Whether you’re a seasoned cook or just learning your way around the kitchen, these fresh veggie tacos are foolproof, nutritious, and endlessly customizable. Let’s make taco night a little more colorful!

Why You’ll Love This Recipe 

• Fast & Easy: Ready in under 30 minutes with simple, everyday ingredients.
  
• Bursting with Flavor: The combo of zucchini, green chiles, and cotija cheese delivers the perfect balance of smoky, spicy, and tangy.
  
• Customizable: Add beans, mushrooms, or your favorite veggies to make it your own.
  
• Vegetarian & Wholesome: A meat-free taco recipe that doesn’t skimp on flavor or texture.
  

Veggie Tacos Recipe

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Category

Vegetarian / Dinner

Cuisine

Mexican

Servings

2

Prep Time

10 minutes

Cook Time

15 minutes

Calories

496

These easy Summer Veggie Tacos are bursting with fresh zucchini, chiles, and cotija cheese—ready in just 25 minutes for a quick, healthy vegetarian dinner!

Author:

Guiseppe

Ingredients

• Extra virgin olive oil
• 1 cup roughly chopped zucchini or summer squash (1–2 medium)
• ½ medium onion, chopped
• 1 garlic clove, minced
• 1 large mild green chile (Anaheim or Hatch), seeded and chopped
• ½ jalapeño, seeded and minced (optional for spice)
• Pinch kosher salt, plus more to taste
• Pinch ground cumin
• Pinch dried oregano
• 1 small to medium tomato, chopped
• 4 corn tortillas
• 4 slices cheddar cheese
• ¼ cup crumbled cotija cheese (or feta as a substitute)
• Fresh cilantro, chopped

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Directions

1. Heat 1–2 tablespoons of olive oil in a large skillet over medium-high heat. Add zucchini, onion, garlic, green chile, and jalapeño. Sprinkle with salt, cumin, and oregano. Stir occasionally until veggies are lightly browned and fragrant (about 6–8 minutes).
2. Add chopped tomatoes, reduce heat to low, and cook for another 2–3 minutes to meld the flavors.

Option 1 – Stovetop:

1. Heat a small amount of oil in a pan. Add a tortilla, flipping it until soft with small air pockets. Add a slice of cheese on one half and fold it over. Cook until cheese melts.

Option 2 – Microwave:

1. Place 2 tortillas on a paper towel and heat for 40 seconds. Add cheese to one side, fold, then heat another 20 seconds until melted.
2. Open the tortillas and spoon the sautéed veggie mixture inside. Top with crumbled cotija cheese and chopped cilantro.
3. Serve immediately while warm and melty.

Recipe Note

Chef Tips

• Make it vegan: Swap out cheese for a plant-based alternative.
  
• Add more protein: Toss in some black beans, pinto beans, or grilled tofu.
  
• Boost the flavor: Squeeze fresh lime juice or add a drizzle of chipotle mayo before serving.
  
• Want it smoky? Add a pinch of smoked paprika or roast the veggies first.
  

Serving Suggestions
Serve your Summer Veggie Tacos with:

• Mexican Street Corn Salad 
  
• Fresh guacamole or avocado slices
  
• Cucumber lime agua fresca or iced tea 
  
• Sweet potato fries or grilled corn 
  
• These tacos are great for Cinco de Mayo, Meatless Mondays, or a light summer dinner.
  

Storage & Reheating

• Refrigerate: Store leftover veggies in an airtight container for up to 3 days.
  
• Freeze: You can freeze the cooked filling for up to 2 months.
  
• Reheat: Warm in a skillet or microwave before assembling fresh tacos.
  

Nutrition

Nutrition

Serving Size

1 serving

per serving

Calories

496

Amount/Serving % Daily Value

Carbs

35 grams

13%

Protein

21 grams

42%

Fat

32 grams

41%