Recipe Collection

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

Topping examples

  • Salsa or pico de gallo
  • Sour cream or Greek yogurt
  • Cilantro
  • Lime 
  • Lettuce, shredded
  • Tomatoes, chopped
  • Jalapenos, sliced
  • Avocados
  • 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


  1. Cook (or warm) your veggies adding seasoning as necessary. Set aside keeping warm.
  2. Cook (or warm) your starch adding seasoning as necessary. Mix with your veggies & keep warm. 
  3. 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.
  4. 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.