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Zucchini Garbanzo Tacos with Carmelized Onions


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  • 4 tbsp olive or canola oil
  • 1 red onion, sliced
  • Salt and pepper, to taste
  • 3-4 medium zucchini, quartered
  • 1 green or red bell pepper, diced
  • 3 cloves of garlic, minced
  • 1 tbsp cumin
  • 2 tsp chili powder
  • 15 oz can garbanzo beans, drained
  • 1 bunch of cilantro, chopped
  • 3 green onions, sliced
  • 1 tbsp lemon juice
  • Tortillas



Step 1

In pan, heat 2 tbsp oil. Saute onion, salt and pepper. Stir until onions are translucent then turn down heat and stir occasionally.

Bowl: add zucchini, bell pepper, garlic, 1 tbsp oil, cumin, chili powder, salt. Stir and sit for 10 minutes.

Bowl: Toss beans, cilantro, green onions, lemon juice.

Heat 1 tbsp oil and sauté garlic and bell pepper mix.

Warm tortillas. Add zucchini, beans and top with onions.

Top with vegan cheese, salsa, guacamole, vegan sour cream.

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