Updated: Feb 13, 2021
Being vegan, eating a plant-based diet or even just in the mood for a healthier change doesn’t mean you have to give up flavor. We’re just as likely to eat a veggie taco as a meat one, any day of the week. Also, this is also a great way to use up vegetables that are about to wear out their welcome in the crisper.
1 tablespoon of oil (canola, vegetable, avocado or anything that can handle saute-level temperatures)
¼ cup diced onion
1 clove of garlic, chopped
1 teaspoon Cumin
1 teaspoon Chili powder
1 teaspoon to 1 tablespoon of hot sauce, depending on the amount of heat desired
Salt to taste
One pound of julienned vegetables -- we’ve shown zucchini, yellow summer squash and carrots, but any other vegetables would work well in this -- bell peppers, sweet potatoes or even radishes would also work well.
Saute the vegetables with the spices in the oil until they start to caramelize and brown. Serve in taco shells, on tortillas or even in a burrito bowl.
The taco magnets shown here are made from recycled bottle caps and are available in our store: https://www.enlightenedtexan.com/product-page/magnet-set-tacos
Please see our nutritional disclosure: