Even better, you can almost use any type of veggie for tacos. This is a great way to clear out your veggie bin in your fridge and use things before they spoil. In fact, I’m pretty sure that’s why I started making these years back. It was probably a weeknight, I had no idea what dinner was going to be, so I scavenged through the fridge and came out with vegetables. Then we realized we had tortillas, and this little baby was born. Mike and I love these. We have them a couple times a month minimum.
I’ve made a bunch of different variations of this dish, and it’s always filling, nutritious and delicious. Here is my go to veggie taco recipe. Keep in mind, you can omit the potatoes for a less carby taco, this just happens to be a super awesome way to get rid of those last few potatoes in the 10lb bag you bought weeks ago and promised yourself you would finish!!
Veggie Tacos
Makes 6-8 tacos
1 medium onion, sliced
2 bell peppers, diced (whatever color pepper floats your boat)
2 medium zucchini, diced (yellow squash works too, like in the picture!)
4 small potatoes, scrubbed and diced (can omit if you want less carbs)
6-8 small corn tortillas
¼ cup olive oil
1 tbsp granulated garlic
1 tbsp ground cumin
1 tspn ground paprika
1 tspn oregano
¼ tspn ground cayenne
2 tspn seasoned salt
freshly ground black pepper
Preheat your oven to 400 degrees. In the meantime, prep all your veggies and throw them in a large bowl. Add all of the spices and olive oil. Toss well to coat. Roast the veggies for 45 minutes to an hour, or until they are starting to brown.
Turn your stove on to medium low heat and warm up the tortillas. Flip them once or twice with tongs so they don’t burn!! When the veggies are done, scoop a heap onto each of the tortillas. They also go really well with some non-fat refried beans. And of course you can top them with a sprinkle of cheese….our favorite with these is feta!! Gives it a nice little tang.
And these go really great with a glass of Sangria. Try it out, and just like with the tacos, use whatever fruit you have hanging out in your house. Easy peasy.
XOXO,
Marga
Preheat your oven to 400 degrees. In the meantime, prep all your veggies and throw them in a large bowl. Add all of the spices and olive oil. Toss well to coat. Roast the veggies for 45 minutes to an hour, or until they are starting to brown.
Turn your stove on to medium low heat and warm up the tortillas. Flip them once or twice with tongs so they don’t burn!! When the veggies are done, scoop a heap onto each of the tortillas. They also go really well with some non-fat refried beans. And of course you can top them with a sprinkle of cheese….our favorite with these is feta!! Gives it a nice little tang.
And these go really great with a glass of Sangria. Try it out, and just like with the tacos, use whatever fruit you have hanging out in your house. Easy peasy.
XOXO,
Marga
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