Vegetarian Taco Night

Vegetarian Taco Night

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If you’re looking to mix up taco night, maybe spend a night going meat-free. Give this vegetarian taco recipe a try.

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Chicago

Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 2 tbsp olive oil
  • 1 cup of chopped zucchini
  • 1/2 cup chopped onion
  • ¼ cup, chopped garlic
  • ½ fresh jalapeño chile pepper, unseeded
  • 1 tsp garlic salt
  • ¼ tsp cumin
  • ¼ tsp oregano
  • 1 chopped tomato
  • At least 4 flour tortillas
  • 1/4 cup sour cream
  • 1 tsp chopped cilantro

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Directions

First, saute your veggies. Heat your olive oil in a large pan on medium-high heat. Add your zucchini, onions, garlic, and jalapeño to the pan. Sprinkle with garlic salt and cumin and stir the veggies to cover them thoroughly.

Next, spread the veggies out in the pan and continue to cook, stirring only occasionally. Do so until they are lightly browned. One the veggies are browned, turn the heat on low and add in your tomatoes and oregano. Let them simmer for several minutes.

Finally, add your sautéed vegetables to the tacos. Open the tortillas and spoon some of the cooked veggie filling into them. Finally, add a dollop of sour cream to the top of each.

Sprinkle with chopped cilantro and serve immediately.


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