Veggie tacos are “the” perfect way to experiment with different varieties of cooked and or raw vegetables. Let’s face it, almost anything taste good some cheese, salsas and guacamole added into it. I make veggie tacos often, and they are different almost every time, but this recipe is a perfect combo of being visually stunning and tasting just as good. Feel free to mix and match and use this as a stepping stone to enjoy more vegetables and shake up meatless Mondays.
Eat Pretty Veggie Tacos
- July 16, 2018
- 6 Servings
- 1 hr
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- Veggie tacos are “the” perfect way to experiment with different varieties of cooked and or raw vegetables. Let’s face it, almost anything taste good some cheese, salsas and guacamole added into it. I make veggie tacos often, and they are different almost every time
- Step 1
- Peel and cut up one small sweet potato into 1/4” cubes. Heat a pan of 2 Tbsps olive oil and add the sweet potatoes. Cook on medium heat covered until cooked through and the potatoes have a nice brown color on the edges. Set aside.
- Step 2
- Remove husk and silk from corn if needed, then roast directly onto a gas eye being careful to eat it to not over cooked turning frequency with tongs until charred all over. You can also use a grill pan but it will just take a little longer and you should brush the corn with a little olive oil or butter first. Set aside
- Step 3
- Heat your favorite brand of refined beans by first sautéing 2 tbsps of the chopped red onion and 1 tbsp of olive oil until you smell the aroma, Then add the beans and heat through. Add salt and pepper to taste.
- Step 4
- On the open gas eye, toast the tortillas right on the fire again watching closely as not to over cook or burn them. You just want a char on the outside to bring out the corn flavor. If you don’t have a gas stove, use a non-stick pan heated to medium high and cook each side for approximately 1 minute.
- Step 5
- For the raw veggies:
- Step 6
- Slice the radish on a mandoline or as thin as you can get them.
- Step 7
- Slice grilled corn off the cob
- Step 8
- Cut baby tomatoes in half
- Step 9
- Pell off outer leaves of cabbage and tear to fit the tortillas
- Step 10
- Wash and dry spinach leaves and cilantro
- Step 11
- Dice avocado into small chunks and add salt and pepper to taste.
- Step 12
- Assemble all of the ingredients in individual bowls. Serve and dig in!
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