Veggies Tacos

Meatless Mondays are pretty fantastic.

Meatless Mondays are inexpensive and one of the quickest meals that I make during the work week. By all means I’m not a vegetarian because I do love my meat candy but I do make a conscious and healthy effort to watch my waistline and wallet. Also, it’s part of my secret agenda by feeding my husband and I more vegetables.

If you have a garden full of vegetables like myself, then this recipe will benefit you. These delicious tacos are super simple and you use whatever vegetables you have on-hand or whatever is fresh at the farmers markets. Chop everything up that you would like, add some seasonings and serve them up with your favorite taco toppings.

Healthy and fresh. Who needs meat?

Veggie Tacos
Adapted from Simply Recipes
Printable RecipeIngredients:2 tablespoons of butter1 cup of fresh corn (about 2 to 3 ears)2 or 3 zucchini (about 1 ½ cups)1 medium onion, chopped2 teaspoons garlic, minced finely1 fresh jalapeño chile pepper, seeds and stem discarded, minced1 teaspoon cumin

½ teaspoon Complete Seasoning (Mexican seasoning)

Kosher Salt1 small to medium tomato, chopped6 to 8 flour tortillas½ cup Manchego cheese, grated fine or cotija cheese handful of cilantro, chopped finely


In a medium Dutch oven, heat the butter over medium high heat. Add the onions and cook until they soften, about 5 minutes. Add the garlic, and cook for 1 minute. Add the zucchini, corn, and jalapeño to the pot. Season with the cumin and complete seasoning, stirring occasionally. Let cook for 5 minutes, until the vegetables have lightly browned.

Stir in the chopped tomatoes and cilantro, and lower the heat to a simmer. Let gently cook for 5 to 10 minutes while you prepare the tortillas.

Serve with preferred tortillas, toppings like sour cream, sliced avocado and salsa.

Yield: 4 hefty servings of veggies

Review: Easy to prepare, and a sneaky way to eat your serving of veggies.

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