Mushroom veggie tacos with corn tortillas...tacos for lunch, dinner or even breakfast. Yes, breakfast. And, they are a great addition if you’re trying to lose a few pounds. These are full of fiber, protein, and vibrant color with all the veggies used here. You can get creative and mix your favorite veggies each time you make these. I've been on a taco kick, and I don’t think that’s going away anytime soon.
Corn tortillas have virtually no oil. Trader Joe’s brand Ingredients: stone ground corn, water, traces of lime. Can’t beat that! So I’m encouraging you to experiment with your taco ingredients.
I fill these babies with sautéed mushrooms, onions, peppers, and beans. You can get creative and use different veggies like cauliflower, chickpeas, yams, zucchini, chard, carrot, etc..and switch up the spice. The beautiful part about this dish is that you get to play and have fun with this recipe! The more veggies you add, the more fiber, flavor, and textures you get to enjoy.
I like to substitute hummus for cheese. It adds the kick and creaminess that you get from a good cheese. If hummus doesn’t satisfy your cheese fix, there are some wonderful shredded dairy cheese alternatives you can use that taste and melt just like cheddar cheese. It’s always fun to top these tacos off with fresh chopped tomatoes, lettuce, a little avocado for added omegas and creaminess, and salsa. You can definitely sub the regular lettuce and tomatoes for cabbage slaw or a pinch of sprouts works well, too. Here’s a basic recipe for these fun veggie tacos.
To heat the corn tortillas, put them into the toaster oven and “toast” them until they are just crispy and still easy to fold in half. Fill with cooked veggies, top with refreshing toppers, serve, and devour!
I'd love to hear your feedback in the comments below for this Veggie Tacos! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking