Saturday, March 31, 2012

Veggie Tacos

I have finally found a way to cook my corn tortillas without them completely falling apart and hence my love affair with unique, homemade tacos has begun. The method does require a bit of frying in oil but this gardengirl isn't afraid of a little fat...especially the good for you kind! I did use a little cheese in this recipe, but an avocado mashed with a little minced onion, garlic, and cilantro, a squeeze of lime and a dash of salt would make a great substitute to give it that creaminess that cheese offers.  I have developed a real appreciation for vegan cooking and have found great substitutes in many meals to give me the satisfaction and comfort that certain animal products offer because I am not on board with fake cheese and meat which is just soy based, processed crap with ingredient lists a mile long. Not much better in my mind. So I use a dash of meat and cheese here and there when I have a craving. But I do buy sources of these products that are as organic, humane, and environmentally friendly as possible. They are a little pricier but I have a really hard time supporting factory farming and industrial food so I pay the extra money and just use less of the product which is healthier anyway. Just some food for thought...literally :)  So, back to tacos, these were just heavenly and I will post the recipe for the pinto beans we had on the side soon, which were also amazing. Even my two year old gobbled the entire meal up! Leftovers were great for lunch the next day too which I am always a fan of since lunch is usually the toughest meal for me to plan.

Veggie Tacos
serves 4

1/2 red bell pepper, chopped
1/2 large onion, chopped
1 zucchini, chopped
1 mild green chili, chopped
1 jalapeno, minced
1 cup frozen or fresh corn (roasted is extra yummy!)
1/2 to 1 cup salsa
1 t cumin
1 T oregano
corn tortillas
olive oil
salt and pepper
cheddar or jack cheese (optional)

optional garnishes:
sliced avocado
lime wedges
chopped cilantro
cotija cheese (Mexican cheese similar to feta) 

               Cut up your veggies. Really, any veggies would be good here so definitely get creative!

If you are roasting your corn, drizzle it with olive oil, salt and pepper and put it in a 400 degree oven for 15-20 minutes, stirring occasionally.

Heat up your olive oil over medium heat then throw in your veggies, sprinkle with cumin, oregano and salt, and saute for 10 minutes or so.

Add in the roasted corn but if you decide to just saute it with the veggies, add it in the last few minutes. Then stir in the salsa. let it simmer for a minute or two, then turn the heat to low. 

 Slice your cheddar and crumble your cotija if you are using.

Heat up oil in a pan on medium high heat, the more you use the crispier the tortillas will get but they don't need to be drowning in it. Let the tortilla cook flat for about 30 seconds. Lay your cheese slices on half and spoon some veggies over the cheese. Fold the tortilla over the veggies and let cook for about a minute. Flip the taco on the other side and cook an additional minute or until desired crispiness.
Pinto beans make a good side. I will share this recipe soon because these beans were awesome!!! 

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