Kitchen Sink Veggie Tacos


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
  • 810 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
  • 68 tortillas
  • oil for frying (optional)
  • 1/4 cup grated jack cheese (optional)


  1. In a small sauce pan, combine beans and salsa and stir to combine. Heat over low heat until warmed through.
  2. 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.
  3. 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.
  4. 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.
  5. 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!