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!