Days of Not Counting Calories | Episode 2: Crispy Baked Veg Tacos You'll Keep Coming Back To

Welcome back to Days of Not Counting Calories, where we're choosing joy over guilt and celebrating the food we truly love. Because sometimes, the best meals aren't the ones with the lowest calorie count they're the ones shared with family, enjoyed with friends, or devoured straight out of the air fryer while they're still piping hot.

For Episode 2, we're making Crispy Baked Veg Tacos. They're loaded with a hearty vegetable and black bean filling, packed with gooey mozzarella and cheddar cheese, and air-fried until perfectly golden and crunchy. Every bite is filled with smoky, cheesy, spicy flavours that make it impossible to stop at just one.

What I love most about these tacos is how satisfying they are. The filling is wholesome with mushrooms, capsicum, and black beans, while the crispy tortilla adds the perfect crunch. Paired with a creamy, spicy sriracha yogurt sauce, they're the kind of meal you'll find yourself craving again and again.

So put away the calorie calculator, grab your favourite toppings, and let's make tacos that are all about flavour.

Note

Ingredients

For the Tacos

• 6 flour tortillas

• 1 tbsp olive oil

• ½ cup onion, finely chopped

• 1 tbsp garlic, minced

• 1 cup mushrooms, finely chopped

• 1 cup capsicum, diced

• 1½ cups cooked black beans

• 2 tbsp tomato paste

• 1 tsp cumin powder

• 1 tsp smoked paprika

• ½ tsp oregano

• ½ tsp chilli flakes

• Salt, to taste

• Black pepper, to taste

• 1 cup mozzarella cheese, grated

• ½ cup cheddar cheese, grated

• 1 tbsp butter or olive oil, for brushing

For the Sriracha Yogurt Sauce

• ½ cup thick yogurt

• 2 tbsp sriracha

• ½ tsp oregano

• ¼ tsp chilli flakes

• ¼ tsp garlic powder

• A pinch of salt

• A pinch of black pepper

How to Make Crispy Baked Veg Tacos

Step 1: Prepare the Filling

Heat the olive oil in a pan over medium heat.

Add the chopped onion and cook until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.

Add the mushrooms and cook until all their moisture has evaporated.

Mix in the capsicum and cook for another 2–3 minutes until slightly tender.

Step 2: Season the Filling

Add the cooked black beans, tomato paste, cumin powder, smoked paprika, oregano, chilli flakes, salt, and black pepper.

Cook everything together for 2–3 minutes, lightly mashing some of the beans to create a creamier filling while still keeping plenty of texture.

Remove the pan from the heat and let the filling cool slightly before mixing in the grated mozzarella and cheddar cheese.

Step 3: Assemble the Tacos

Spoon the filling onto one half of each tortilla.

Fold the tortillas over to form tacos and lightly brush both sides with butter or olive oil.

Step 4: Air Fry Until Crispy

Preheat your air fryer if needed.

Air fry the tacos at 190°C for 8–10 minutes, flipping them halfway through, until both sides are beautifully golden brown and crispy.

Step 5: Make the Sriracha Yogurt Sauce

In a small bowl, whisk together the thick yogurt, sriracha, oregano, chilli flakes, garlic powder, salt, and black pepper until smooth and creamy.

Serve alongside the hot tacos as a delicious dipping sauce.

Tips for Perfect Crispy Veg Tacos

• Let the filling cool slightly before adding the cheese so it doesn't melt too quickly.

• Don't overfill the tortillas, or they may open while air frying.

• Brush both sides generously with butter or olive oil for maximum crispiness.

• Flip the tacos halfway through cooking for an even golden crust.

• Adjust the amount of sriracha depending on how spicy you like your sauce.

My Favourite Way to Enjoy Them

I love serving these tacos straight out of the air fryer while they're still incredibly crispy. A generous dip in the creamy sriracha yogurt sauce makes every bite even better. Sometimes I top them with sliced jalapeños, fresh coriander, avocado, or a squeeze of lime for an extra burst of freshness. They're perfect for a cosy dinner, game night, or even as a fun weekend snack to share.

Final Thoughts

Episode 2 of Days of Not Counting Calories is all about proving that comfort food can be packed with flavour, texture, and pure happiness. These Crispy Baked Veg Tacos have everything you could ask for crispy tortillas, a smoky and cheesy filling, and a creamy spicy dip that ties it all together. They're easy to make, incredibly satisfying, and guaranteed to become a regular in your kitchen.

Because life's too short to skip tacos and this week, we're definitely not counting calories.