I have been loving this plant-based (which means little to no animal products) recipe for tacos. It is easier for me to digest than the rice/beans version that I was making previously. It also adds in more vitamins from a variety of vegetables. I love how versatile this recipe is because you can add in any veggies you wish and make it either very mild or very spicy. I have also been using mini portobello mushrooms in many dishes lately as a great meat substitute. If you have leftover veggies, you can add them to a simple pasta dish as a next day dinner idea.
- Veggies = Mushrooms, Bell Pepper, Onion
- Want to make it spicy? Add in some hot peppers and additional spices like cayenne pepper
- Toppings = Lettuce, Refried Beans, Guacamole (or just chop up an avocado), Tomatoes, Olives, Chives, Limes, Salsa
- Whole Wheat Taco Shells (Cedar’s) or Blue Corn Chips (Late July brand)
- Finely chop your choice of veggies.
- Sauté veggies in a pan with some olive oil. I do this just to get them not so crunchy.
- Add in spices and stir well.
- Serve with tons of toppings. This is when I try to be fancy and add in chopped chives and lime juice.