Before the advent of utensils, early man ate with his hands. While we understand some of the challenges that can come with germs and a lack of cleanliness, there is something primal and satisfying about using our hands to nourish our bodies in just such a way. Moreover, as children, we adored —if not preferred— finger food. So, I wanted to add a recipe that brings us back to the basics with a healthy twist.
Traditionally, tacos in our culture contain meat, dairy, and usually a tiny smattering of veggies with some kind of salsa to add a little bit of complementary flavor. I wanted to create an updated version of the taco that features all the great vitamins and health benefits we can get from eating more fresh, organic veggies while still putting a hearty taco in your hands.
Filling tacos with grilled or roasted vegetables can be an excellent substitution for meat. They are thick and juicy, and you can add different fresh ingredients and salsas. In short, there are few things as great and satisfying as a fully customizable taco in today’s world.
In this healthy recipe, I knew I would need to use beans or other veggies, so I decided to do both to create some bulk in them and add some vitamins and health benefits. Black beans are a wonderful source of fiber, as you probably know, but they are also rich in antioxidants, which scores one on the health board.
This recipe can be whipped up in about 20 minutes, which is also a win on busy weeknights or when you just need a quick and healthy go-to. Taco Tuesday just went full veggie.
Theresa’s Quick and Easy Veggie Tacos
- 6(or so) Each Soft Corn Tortillas
- 2 Each Bell Peppers I like to get two of different colors to add flavor, vitamins, and increase the visual appeal.
- 1 Each Red Onion
- 2 Each Portobello Mushroom
- 1/2 Cup Avocado Oil
- 1 Tbsp Salt
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 Tbsp Tomato Paste
- 1/4 Cup Water
- 2 Cups Black Beans cooked and drained
- Make sure your black beans are cooking, and then drain and rinse with cool water.
- Wash your bell peppers, slice off the tops and bottoms, and then cut them lengthwise at about ⅛” thickness.
- Wash your mushroom heads and gently scrape the underside of the heads out. Cut them in the same manner as the bell peppers.
- Chop the top and bottom off your onion and either dice or cut into long thin strips
- Warm your tortillas by wrapping them in foil and putting them in the oven at 350 degrees Fahrenheit for 10 minutes.
- In a large skillet, add your avocado oil and then once it is hot, toss in your peppers, mushrooms, onions, and salt, and saute for 12 minutes.
- Add your chili powder and cumin and mix well, stirring regularly.
- Add your tomato paste and water and mix again.
- After allowing the water to make a nice creamy consistency of the powders and paste, it’s time to add your cooked black beans and stir them in.
- Remove your tortillas from the oven and portion out your veggie mixture accordingly.
- Add your favorite salsa and/or guacamole.
- Celebrate and Enjoy! You just made the tastiest veggie tacos you will ever eat!