- INGREDIENTS:
- Sweet potatoes – about 1 cup or half of one cubed
- Bell peppers – 1/4-1/2 bell pepper
- Black beans – about 1/4 of a can – drain before using!
- Zucchini – 1/3 of a zucchini cut into fourths
- Avocado
- Shredded cheese
- Corn tortillas – 2-3
- Salsa
- Taco seasoning/garlic, salt, pepper
- OPTIONAL: I typically make these at the end of the week with whatever vegetables I have left over. I have put mushrooms, onions, broccoli, cauliflower asparagus etc. You can also add an egg if you would like!
- DIRECTIONS:
- Microwave:
- If you have already cooked all your ingredients previously or you are using frozen/steamable vegetables, warm up your veggies according to package instructions, then warm up your tortilla for 10 sections, assemble and eat!
- Stovetop:
- Warm up a drizzle of olive oil in a pan over medium to high heat.
- Cut and season all of your veggies with either taco seasoning or garlic, salt, and pepper (you can honestly use whatever you have!)
- Place your sweet potatoes in the pan and cook until the sides start to brown, flip to the other side. Takes about 5-7 minutes per side depending on the size of your potato chunks.
- When your sweet potatoes are halfway done, about 5 minutes in, add your zucchini and peppers in. Cook until tender and flip.
- Add black beans in the last 2 minutes to warm up and mix up with the rest of your vegetables.
- Warm up your tortillas either in the microwave or on the stove.
- I top with avocado, cheese, and salsa! This recipe makes 2-3 street taco-sized tacos
- Microwave:
- TIPS: I know when my sweet potatoes are done when I can cut through a piece with my spatula. Also, when cooking vegetables, you have to cook the most “sturdy” vegetables the longest. So, always start cooking those first. In this recipe, the sweet potato, zucchini, and peppers are more sturdy than mushrooms or the black beans which is why I put those in first. I add the onion and broccoli in when I add the peppers and zucchini. Also, if looking for a gluten free option, get corn tortillas over flour!
- Pros: I get to use up all of my leftover vegetables at the end of the week with my favorite meal- tacos! These tacos are full of nutrients, great fiber, and protein. These are not your traditional tacos, but they are delicious; I promise. Also, if you make extra, the veggies are awesome on top of a salad for the next day!
- Cons: Be careful when choosing taco seasoning and black beans to look at the sodium content- make sure you get a low sodium option of both!
Veggie Tacos
Cooking in Clerkship 