Kitchen Sink Veggie Tacos
A little story as to why I will never be an on top things as I should be.
10:30 pm last night: As I’m finishing up a post due for a client, I thought to myself that I really don’t have the energy to get my Taco Tuesday post ready for the morning. Instead I read my book and watch parts of the Australian Open.
6:00 am this morning: I really should get up because I need to put the final edits on post for said client.
6:15: No really, I need to get up.
6:45: Done editing, have made school lunches, finished a cup of coffee and instead of banging out Taco Tuesday post, I go take a long hot bath. (SO worth it, by the way.)
7:15: Wake the kids up, get them dressed and fed and sit down to write this post.
8:00: This is how far I got……
8:00-9:00: I race around town trying to find parking and deal with the bustle of the Sundance Film Festival.
9:00: I finally sit down to and thoroughly enjoy the movie The Trip to Italy.
12:00: I pick up kid #2 from a playdate and we run home to grab a quick lunch before heading to the mountain for afternoon ski school.
1:30: I ponder whether or not I should take my computer with me to the mountain and instead of snowboarding, sit in the lodge and work on said post and other various social media things…..
2:00: Um, yeah…. snowboarding won out. I blame it on the gorgeous blue skies.
3:30: Pick up kid #2 from ski school to race home and meet kid #1.
4:00: After making snacks, sorting mail, and starting a load of laundry, I finally sit down to my computer to bang the ever looming post out before the madness of homework and dinner begin and then I know I’ll never get it done.
4:03: I wonder if it’s too early for a glass of wine.
4:15: Nope, it’s not too early.
4:55: Finish editing photos, abandon previous story in favor of this one.
5:11: Hit publish and wonder who the hell is going to read about Taco Tuesday right at dinner time. Oops.
5:12: Pour another glass of wine and go find kid #1 and kid #2 for a serious snuggle session.
These are just what they’re called- kitchen sink veggie tacos. Clean out the pantry with whatever you have to make this super easy and savory vegetarian tacos.
- 1 medium zucchini, cut however you like
- 1 bell pepper, again… cut however you like
- 4 scallions, minced
- 8–10 mushrooms, sliced
- 2 teaspoons grapeseed oil
- 1/4 teaspoon garlic salt
- 14 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon oregano
- scant 1/4 teaspoon kosher salt
- 1 cup prepared refried beans
- 1/4 cup of your favorite salsa
- 6–8 tortillas
- oil for frying (optional)
- 1/4 cup grated jack cheese (optional)
- In a small sauce pan, combine beans and salsa and stir to combine. Heat over low heat until warmed through.
- Heat oil over medium heat in large sauté pan. Add veggies and toss to coat with oil. Turn heat to medium-high and let the vegetables brown, without turning, for 2-3 minutes. Turn again and let brown on the other side.
- Turn heat back down to medium and add the spices. Toss to coat and cook 3-5 minutes until veggies are soft but still a tad crisp.
- If you want to fry the tortillas, heat an inch of oil in a sauté pan and bring to an almost bubbly simmer and then turn heat back down to medium. Fry the tortillas 20 =-30 seconds per side and then drain on paper towel.
- To serve tacos, spread a spoonful or two of beans on tortilla. Top with veggies. Sprinkle with cheese. Pop tacos under the broiler for a minute or two until cheese is melted. Top tacos with fresh cilantro and plenty of hot sauce. Enjoy!