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Veggie Tacos

Prep 10 min
Total 35 min
Ingredients 14
Servings 10

My mother is a vegetarian, and many dishes in my home have been altered to fit her diet. I move mountains to make her our beloved Mexican cuisine sans the meat. One of the dishes she loves best is veggie tacos. It’s sort of a hybrid between a quesadilla and a taco, and is garnished with queso fresco and avocado. They are seriously simple to make and my momma just loves them! MORE + LESS -

Ingredients

tablespoons olive oil

onion, sliced

yellow bell pepper, stem removed, sliced and deseeded

pasilla chile, stem removed, sliced and deseeded

teaspoon garlic powder

pinches oregano

teaspoon seasoned salt

ozs sliced mushrooms

king size corn tortillas

slices pepper jack cheese

Queso fresco

Avocado slices

Cilantro

Salsa

Directions

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1

Heat olive oil in a large frying pan over a medium flame.
2

Add the sliced onion, yellow bell pepper and pasilla chili pepper. Mix to combine.
3

Sprinkle with garlic powder, oregano, and seasoned salt. Mix to combine.
4

Sauté for 20 minutes, mixing on occasion, then add in the mushrooms.
5

Cook for an additional 10 minutes. Set to the side.
6

Stick a slice of pepper jack cheese into the center of each tortilla and fold one of the edges over to form the shape of the taco.
7

Place the tortilla on a hot comal or griddle over a medium flame and allow the cheese to melt. Cooking on each side allowing for the outside of the tortilla to get crisp.
8

Remove from the comal and fill each tortilla with a heaping spoon full of veggies.
9

Top each taco with queso freso. Serve with avocado slices, cilantro and salsa. Enjoy!

Expert Tips

Heat tortillas over open flame before adding in the cheese to melt the cheese. This keeps the tortillas from breaking and keeps them firm.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 97.1

% Daily Value

Total Fat: 3.9g; 6%
Saturated Fat 0.6g 3%
Cholesterol: 0.0mg; 0%
Sodium: 246.0mg; 10%
Potassium: 196.9mg; 6%
Total Carbohydrate: 14.4g; 5%
Dietary Fiber 2.3g 9% Sugars 1.3g
Protein: 2.5g

% Daily Value*:

Vitamin C: 64.40%; 64%
Calcium: 2.60%; 3%
Iron: 3.30%; 3%

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

My mother is a vegetarian, and many dishes in my home have been altered to fit her diet. I move mountains to make her our beloved Mexican cuisine sans the meat. One of the dishes she loves best is veggie tacos. It’s sort of a hybrid between a quesadilla and a taco, and is garnished with queso fresco and avocado. They are seriously simple to make and my momma just loves them!