Let’s Taco’bout it: Veggie Tacos

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Alright, I really meant to post this recipe several days ago, but life got in the way. Funny how that happens, right? The good news is it is finally Friday and I have a lovely weekend ahead of myself. My plans for the weekend include my 21st birthday (that snuck up on me!), playing some piano, doing some homework (always.), and hopefully lots of sunshine!

This taco recipe (the third out of five in my series “Let’s Taco’bout it”) is very easy and provides a great way to get a good variety of vegetables, which your body always appreciates. This recipe would be an easy one to tweak to your personal taste- add some more fun spices, more cilantro, a different variety of vegetables (more peppers, zucchini, yellow squash, sweet potato, go crazy!) I encourage full creativity here and hope you give these yummy veggie tacos a try. I love them with a squeeze of lemon, a few pieces of fresh cilantro, and some mango salsa. Yum!

Happy Friday. Here’s to you, and a good weekend full of sunshine and meals together.

Don’t miss the other tacos in this series- Let’s Taco’bout it!

Day One: Spiced Black Bean and Corn Tacos

Day Two: Island Tacos

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Ingredients:

  • 1-2 Tablespoons olive oil
  • 2 golden potatoes
  • ½ red pepper, diced
  • ¼ onion, sliced
  • ½ tomato, diced
  • 1 teaspoon minced garlic
  • ¼ teaspoon chili powder
  • 2-5 lettuce leaves, thinly sliced
  • Whole-wheat tortillas (corn tortillas for gluten free!)
  • Optional Toppings: Salsa (black bean and corn), avocado slices, pepper jack or queso fresco cheese

Directions:

  1. Heat your olive oil in a large skillet over medium heat.
  2. Rinse the potatoes and dice into small bite-sized pieces. Repeat this process with the red pepper, onion, and tomato.
  3. Sauté the potatoes for around 10 minutes, stirring regularly. Once the potatoes are starting to brown and soften, add the red pepper, onion, and cook for another 5-10 minutes.
  4. Once the potatoes are starting to truly soften, add the tomato, garlic, and chili powder to the pan. Continue to cook for 3-5 minutes, and then remove from heat.
  5. Assemble your tacos on whole-wheat tortillas with thinly sliced lettuce strips, and two spoonfuls of the potato/pepper mixture. Top with avocado slices, salsa, and cheese as desired.
  6. Enjoy!

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Notes and Tips!:

 

6 thoughts on “Let’s Taco’bout it: Veggie Tacos

  1. crispyindeed says:

    Happy Birthday, young one! You really make me want to have Mexican tonight for dinner. I can’t promise you that it will be home made though. I hope you enjoy your weekend!

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