Veggie Tacos


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This vegetarian version of tacos is full of great flavor and essential protein.

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  • 2 Tbs. butter
  • 4 zucchini, washed (see note) and sliced
  • 1/2 lb. green onion, trimmed and diced
  • 1/2 green bell pepper, seeded and diced
  • 1 C. chopped trimmed mushroom
  • 1/4 C. chopped cashews
  • 12 flour tortillas
  • 2 C. grated cheddar cheese
  • 1 avocado, pitted and sliced
  • 2 C. alfalfa sprouts

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In a heavy skillet over medium-high heat, melt butter and sauté zucchini, green onion, bell pepper, mushrooms, 7-10 minutes. Stir in cashews until well distributed; set aside and keep warm. Heat a large heavy skillet over medium heat; do not add oil. Add flour tortillas, one at a time, heating until softened; keep tortillas warm on a plate covered with a clean dishtowel. Divide vegetables among the tortillas; top with cheddar cheese, avocado and alfalfa sprouts. Fold to enclose filling.

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