These tacos were absolutely delicious. Garrett and I both really enjoyed this recipe (as in no leftovers!). I will definitely be making them again in the near future. They are full of a variety of vegetables and I added beans for some sustenance and protein. A filling meal; healthful, and without the cost of organic meat! It's a very simple recipe and can be thrown together quickly.
2 garlic cloves
1/4 of a small white onion, chopped
1 can white beans; drained
1/2 red bell pepper, chopped
1/2 poblano pepper, chopped
1 cup frozen corn
2 roma tomatoes, cubed
4 green onions, thinly sliced
1 tablespoon lime juice
1 tablespoon balsamic vinegar
fresh cilantro, coarsely chopped
whole wheat tortillas
Heat a frying pan over medium heat with 2 teaspoons olive oil, and add poblano pepper, chopped white onion & garlic cloves.
Saute until fragrant, 2-3 minutes; add can of beans, bell pepper and corn.
Cook until corn is warmed and soft, 10 minutes or so.
Add tomatoes & green onion, stir and then add the lime juice and balsamic.
Cook just to warm the tomatoes and green onion; then serve immediately in whole wheat tortillas with fresh cilantro, a dalop of sour cream and avocado slices.
These tacos can easily become gluten-free or dairy-free for anyone out there with food allergies. Simply omit the sour cream dalop for dairy-free and use corn tortillas for gluten-free.
As a side note:
If I had had any leftoever, I would've turned it into chicken enchiladas later on in the week. For that, just boil & shred chicken breast, mix shredded chicken into the leftover vegetarian taco filling, and put into tortillas with a bit of cheese and cook at 350 for about 25 minutes. I don't cover my enchiladas with red sauce until the last 7-10 minutes of baking. I like crispy enchiladas; not soggy, mushy blah tortilla.
Here is a simple red sauce for your enchiladas:
1 - 28 oz can fire roasted tomatoes (muir glen)
2 garlic cloves
handful of cilantro or parsley
1/2 of a medium onion or 1 small onion; yellow or white
2 teaspoons chile powder
2 teaspoons ground cumin
dash of cayenne, or more if you like heat
Put all ingredients in a blender and puree until you have a smooth sauce.
