Vegetable Tacos

I loved all the color in these tacos, it made them look really appealing. I thought this was a good idea to make a tasty and filling meal out of food that is usually not thought to be vegetarian. You can adapt this recipe to use whatever vegetables you like to use, I think this was a good variety. 

This recipe is from Oh Sweet Basil.

-Hard taco shells
-1 tablespoon old taco seasoning
-1 each of red, green, and yellow bell peppers
-1 pint mushrooms
-1/2 onion, sliced
-1 small zucchini, chopped
-1 small yellow squash, chopped
-olive oil
-salt and pepper
-lime juice
-1 romaine lettuce leaf, chopped into fine strips

Heat oil in a skillet.
Add all the ingredients to the skillet, and cook about 10
minutes, until the vegetables are cooked.
Put queso and lettuce in the bottom of the
taco, then add the skillet ingredients.

The only thing I would have done differently would be to put the taco seasoning on after the vegetables were mostly cooked, rather than right at the beginning. There was a lot of liquid released, especially from the mushrooms, so we drained some of the extra liquid, but a lot of the seasoning went with it. We tried to reseason a often, but we still lost quite a bit of the taco seasoning.

The leftover vegetables made good fajita mix to take to work the next day for lunch. Just take the vegetables with some tortillas, cheese and sour cream for a fun weekday lunch!


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