Veggie Soft Tacos w Variations
Prep time: 5-15 min., Cook time: 15-40 min. (depending upon your ingredients)
Tacos can be delicious, healthy meals any time of year. This is a great "shop your kitchen" meal using up random items in your fridge or pantry as well as leftovers.
Tortillas--especially corn tortillas--can last a very long time. After you've opened the package, store them in your fridge & you'll be able to enjoy them for a long time making this dish an easy last minute meal you can throw together.
- Good quality soft taco-size tortillas (i.e., usually around 4"). I prefer using white corn most of the time
- Whatever cheese you have on hand (e.g., shredded Monterey Jack or Cheddar)
- Starch (cooked) such as black beans, pinto beans, refried beans, lentils, quinoa, roasted* sweet potatoes or roasted* potatoes
- Veggies (cooked) such as peppers or spinach. Roasted* veggies work very well here, but any type of veggies will work as long as they are cooked. Amp up the flavor by cooking or warming up the veggies with a seasoning such as a prepared Mexican spice mix or just sea salt with cracked black pepper
- Salsa or pico de gallo
- Sour cream or Greek yogurt
- Lettuce, shredded
- Tomatoes, chopped
- Jalapenos, sliced
- Mexican hot sauce
- Pickled veggies like pickled jalapenos or carrots
- Mangoes, diced
For approximately every 1.5 cups of taco filling & topping together, you'll be able to make 4 stuffed soft tacos.
Note: It doesn't have to be a Mexican or spicy flavor to be delicious. You can wrap a warm tortilla around almost anything & call it a taco. I've had glorious tacos made with random leftover ingredients (e.g., hash browns with peppers/eggs/hot sauce, Indian food, etc.). As long as the flavors work together, it'll be wonderful.
Some suggested pairings
- Black beans, roasted rainbow peppers with Mexican spices, corn & Cheddar topped with avocado, sour cream & salsa
- Grilled corn, grilled poblano, black beans & Monterey Jack cheese topped with shredded lettuce & tomatoes
- Scrambled or fried eggs, charred (but still crunchy) green peppers, black beans & cheddar topped with avocado, sour cream & pico de gallo
- Roasted sweet potato with Mexican spices, black beans, corn & pepper jack topped with avocado, sour cream, lime juice & cilantro
- Quinoa, diced mangoes lightly sauteed in chili spice, charred (but still crunchy) red peppers & Cheddar topped with avocado, pickled jalapenos & cilantro
- Cook (or warm) your veggies adding seasoning as necessary. Set aside keeping warm.
- Cook (or warm) your starch adding seasoning as necessary. Mix with your veggies & keep warm.
- Warm your tortillas. I like doing this on the stove as follows. Preheat a large skillet on medium to medium-high heat with just a tiny bit of oil wiped onto the surface of the pan. I usually use my cast-iron skillet which then doesn't require extra oil. Cook the tortillas on each side for about 30-60 seconds. The longer you cook them, the crispier they will become. Charring them a little can add a nice flavor as well. The best way to keep the tortillas warm as you cook each of them is to wrap them in a clean dish towel.
- Stuff the tacos with your starch/veggie mixture, add cheese & top with whatever ingredients strike your fancy.
*To roast the veggies, simply cut them up in similarly-sized pieces & toss them with a little high heat oil (e.g., canola). I try to save on fat so I only use 1/2 tsp oil for every cup of veggies. Roast in a 400 degree oven directly on a pan so they crisp up nicely. Cook them for approx. 20-30 minutes or until they are done stirring every 10 minutes or so.