It’s been a while since I posted a recipe here. I’ve been so busy gardening, I still have a few weeks left before I can relax and only attend it once a day for a few minutes.
I wanted to share a super easy recipe I’ve been making for taco ? Tuesday for the past month or so. I also been trying to make more vegetarian or vegan recipes a few days a week for no particular reason, I guess my body has been craving more fruits and veggies.
Just a quick disclaimer, I mention 8 servings in the recipe index because it makes about 8 tacos but we normally eat 3 tacos each and have two leftovers for the next day so keep that in mind.
Also, this recipe has cooked diced potatoes which is very easy to make. Just dice your potatoes in small cubes and cook it with water an a little bit of salt for about 7 – 10 minutes in high, use a fork to ensure they’re fully cooked and drain them before it gets mixed with the rest of the ingredients. I do this right away so while the potatoes are cooking I chop the rest of the veggies.
Veggie Tacos
Course: DinnerCuisine: HispanicDifficulty: Easy8
servings15
minutes20
minutesIngredients
10 thinly sliced mushrooms
1/2 a bell pepper any color diced small
1/2 jalapeño diced (optional)
1/2 onion diced
Medium cooked potato cut in small cubes
2 tbsp of olive oil
3 tsp of taco seasoning
2 cup shredded lettuce
1/4 cup diced tomatoes
1/8 sour cream or cashew queso
3 – 4 tbsp shredded cheese, regular or vegan cheese
6 – 8 vegan taco shells or tortillas
Directions
- In a pan add olive oil, cooked potatoes, chopped mushroom, bell pepper, onion, jalapeño and seasoning until bell peppers are soft, about 5 to 7 minutes on medium heat.
- Once the taco filling is cooked began assembling the taco by placing 2 tbsp of the cooked sofrito, layer some shredded lettuce, shredded cheese, cream and top the tomatoes on top.
Notes
- This recipe is great not just for tacos but also for burritos!
Enjoy!
Xo, Carol
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