Veggie Tacos

Yesterday, I decided to be daring and attempt making vegetables tacos.  I had found a recipe online (click here) but wanted to make a few tweaks.  While my recipe was okay, I should have added more seasoning to give it more of a kick.

Ingredients

  • 1 zucchini
  • 2 small squashes or 1 medium squash
  • 1/3 cup of broccoli
  • 12 oz of corn (I thawed frozen corn)
  • 1/2 small onion (I am not a huge onion fan, so I only used half.  Feel free to use a whole onion if you want)
  • 1 can of black beans
  • 2 tbsp of vegetable oil
  • 3/4 cup of salsa (I would maybe add more for flavoring purposes)
  • Taco or fajita seasoning (There is no measurement here.  Just taste test and add as much or as little as you want)
  • Tortillas (It actually tastes pretty good with whole wheat tortillas)

Directions

Prep Work

  • First you need to dice both of the zucchini and the squash.
  • A helpful trick I found was to first cut the vegetable in half lengthwise.  This flattens the vegetable and makes it easier to cut.  Then make three cuts:  one down the middle and two that half the halves.  With these cuts, don’t go fully slice through the entire vegetable.  You want to keep one of the ends connected.  See the image below.
  • Now, you can make thin slices down with your knife, and your vegetable will be diced. You need to do this for both the zucchini and the squash.  You should have the following when you are done.
  • This is also a good time to start thawing the frozen corn.  If you are a master at cutting vegetables, you might want to start this step at the beginning.  It only took my frozen corn about an hour to thaw.  What I did was put it in a bowl of cold water, and refreshed the cold water every 30 minutes.  As I am sure most people know, you don’t want to use hot water because that has the potential to make bacteria grow.
  • Next comes the fun part of cutting up broccoli.  I soon figured out that it is much easier to use cooking scissors than a knife to thinly cut the broccoli.  I had bought fresh broccoli at the store, so I didn’t use all of what I cut up.  If you love broccoli, just add more to the recipe and adjust as needed.  Otherwise, you’ll have plenty to snack on later in the week.
  • This part gave me the most trouble.  Cutting up an onion can be difficult for those not so experienced with slicing vegetables.  I actually tried to use my onion slicer and broke it in the process.  If you do not have an onion slicer, the trick used with the zucchini and squash works just as well with onions.  Warning:  Be careful about the onion juice.  There is a chance that some could squirt out at you, and it will burn your eyes.  I found this out the hard way.
  • Again, I did only use half of an onion, but you can use a whole one if you wish.
  • The last prep step is by far the easiest.  You simply need to drain and rinse the canned black beans.

All the prep work is done, and it’s time to start actually cooking!

Time for the Hard Work

  • In your skillet, sauté the zucchini, squash, and onion in the vegetable oil.  Also, if you want your broccoli to be tender, sauté that now as well.  I wanted to add a bit of a crunchy element, so I added my broccoli later.  I used a high heat setting to sauté the vegetables.
  • Also, I added some of the fajita seasoning during this stage, but you don’t have to do that.
  • Once those vegetables are tender, add in the salsa, black beans, and broccoli and turn the stove to a medium heat setting.  The amount of salsa is really up to you.  I probably should have added more to spice it up. This part is where you need to taste test and experiment with the seasoning.
  • The original recipe says this should be cooked uncovered for 3 to 4 minutes, but the amount of veggies you add will affect the cooking time.  I let mine cook uncovered for about 10 minutes and stirred about every 3 minutes.

Honestly, I have no idea how many this feeds.  I did have plenty of leftovers, so I know I won’t be cooking anything else this week.

I did leave somethings out of the ingredient list.  Be sure to grab whatever you love topping your tacos with.  Otherwise, I hope you enjoy this delicious (and healthy) dinner!  Be sure to leave comments with the modifications you made to this recipe.

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