Vegetarian Soft Tacos
Warning: Use of undefined constant linklove - assumed 'linklove' (this will throw an Error in a future version of PHP) in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/facebook-comments-plugin/class-frontend.php on line 98
Even though I’m tired of the heat we’re still experiencing, I’m hanging on as long as I can to the summer veggies. Specifically summer squash.
I’m fine that the apples are here. I’m glad that we’ve got grapes. But, I don’t want the cute little squash to go bye bye.
So I’m using them as often as I can. Savoring each squashy bite.
Oh my squash it’s good.
See what I did there?
Squash, shallots, radishes, and a chile pepper are added to some hot oil.
This isn’t going to take long.
Next come the beans and seasonings.
I love beans in tacos and enchiladas. Meat is great too, but we eat a lot of vegetarian meals, just because we do, so often things like beans, quinoa, and eggs are our forms of protein. That being said, this would taste great with some ground beef. The main reason I didn’t use any: I didn’t have any.
I used pinto beans. They’re my favorite for tacos and enchiladas. But, kidney, black, or garbonzos would also work. They will change the taste of the dish a bit, but no big deal.
Almost before the lettuce is washed, tomatoes are chopped, and cheese is grated, the bean and veggie mixture is done. This is a seriously quick meal.
Everything gets piled onto half of the tortilla (whole grain for me, white for Tim), then the unadorned half gets folded over.
You could totally fry up some tortillas and make hard shell tacos. Corn tortillas work great for this. But, for a super quick meal, I like ’em soft.
I usually bring the salsa and yogurt with me so I can add more while I eat. I like my tacos messy.
- 1 T olive oil
- 1 radish (or carrot, or both), grated
- 1 small summer squash, grated (or bell pepper, chopped, or both)
- 1 hot chile pepper, ribs and seeds removed (unless you'd like more spice), diced
- 1 shallot, chopped
- 1 clove garlic, diced
- 1/4 C corn
- 1 t chili powder
- 1 t paprika
- to taste salt
- to taste pepper
- 1 to 1 1/2 C pinto beans
- 2 tortillas
- cheese, grated
- lettuce, shredded
- tomato, chopped
- Greek yogurt
- Heat a skillet and add oil. When oil is hot, add radish through shallot. Cook over medium-low heat for about 3-5 minutes, stirring occasionally.
- Add garlic through beans. Cook for about 3-4 minutes, stirring occasionally. Taste and adjust seasoning if needed.
- Divide the bean mixture between the tortillas and place on half of each one. Top it with cheese through salsa. Fold the un-topped half of the tortilla over the toppings.
Powered by Facebook Comments