Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Dave’s Mexican Veggie Tacos Recipe
Dave's Mexican Veggie Tacos represent one-pan recipes with great spice that make people beg for the recipe through exceptional vegetable medley preparations and authentic seasonings. This crowd-pleasing recipe has earned its reputation through consistently outstanding results that convert meat-eaters to vegetarian alternatives. The one-pan approach simplifies preparation significantly.
These Mexican veggie tacos are a one-pan recipe with great spice. People will beg for the recipe. I swear by this, and I’m not even a vegetarian. Substitute your favorite cheese for the queso fresco if desired.
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
8
Yield:
16 tacos
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Ingredients
Filling:
1 tablespoon oil, or as needed
4 carrots, chopped
1 potato, chopped
2 leeks, chopped (Optional)
1 onion, chopped
1 sweet potato, shredded
1 (15 ounce) can black beans, rinsed and drained
2 tablespoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 pinch cayenne pepper
salt and ground black pepper to taste
Tacos:
16 (6 inch) corn tortillas
1 avocados – peeled, pitted, and mashed
½ cup crumbled queso fresco
½ cup salsa
¼ cup finely chopped fresh cilantro
½ teaspoon lime juice, or to taste
Directions
Make filling: Heat oil in a large skillet over medium heat; cook and stir carrots in hot oil until lightly browned, about 5 minutes. Add potato; cook and stir until lightly browned and mostly tender, 5 to 10 minutes. Add leeks and onion; cook and stir until onion is lightly browned, 5 to 10 minutes.
Mix in sweet potato, beans, cumin, oregano, chili powder, cayenne pepper, salt, and pepper; cook and stir until sweet potato is tender, about 10 minutes. Remove from heat and transfer sweet potato mixture to a bowl, scraping the skillet clean with a rubber spatula.
Assemble tacos: Heat each tortilla in the same skillet over medium heat until warmed, about 30 seconds per side. Spread mashed avocado onto each warmed tortilla; top with sweet potato mixture, queso fresco, salsa, cilantro, and lime juice.
Tips:
I always use whatever vegetables I have that go well together. The main ingredients are shredded sweet potato for texture and cumin. Once I discovered its use in Mexican seasoning, I never again bought taco seasoning with preservatives.
Nutrition Facts (per serving)
| 334 | Calories |
| 9g | Fat |
| 56g | Carbs |
| 11g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 334 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 2g | 10% |
| Cholesterol 5mg | 2% |
| Sodium 400mg | 17% |
| Total Carbohydrate 56g | 20% |
| Dietary Fiber 12g | 44% |
| Total Sugars 6g | |
| Protein 11g | 22% |
| Vitamin C 17mg | 19% |
| Calcium 171mg | 13% |
| Iron 4mg | 23% |
| Potassium 885mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
