Easy Weeknight Veggie Tacos

Happy Monday!! I know everyone is always looking for some meatless Monday inspiration, so I wanted to share a recipe that is extremely easy, very fast, and a great way to eat a bunch of veggies! This veggie taco recipe is my ultimate “go to” recipe, just in life. I make it on the weekends and the weekdays when I want something with a lot of flavor, and I need something fast.

These tacos are also a great thing to make ahead, and pull out for a quick lunch or dinner. It doesn’t have to be meatless if you don’t want! You can add in any meat or fish that you like. I mean, who doesn’t love tacos?

Easy Weeknight Veggie Tacos

Author:

Maria Provenzano

Serves:

8-10

Ingredients

• 1 red bell pepper; sliced thin and long

• 1 green bell pepper, sliced thin and long

• 1 onion; sliced thin

• 2 ears of fresh corn; or about 1 cup frozen and thawed

• 1 large or 2 small, zucchini

• corn tortillas

• shredded cheese; I like using a Mexican blend

• taco seasoning; recipe on www.www.fromscratchwithmaria.com

• cilantro

• toppings like hot sauce, salsa, avocado, etc.

• *any other veggies or meat you like!

Instructions

1. Place a few tablespoons of oil (olive oil or coconut oil) in a skillet over medium heat

2. Add in the onions with a sprinkle of salt and cook down until softened

3. Add in the peppers with another small sprinkle of salt, and cook until softened

4. Add in the corn and zucchini, and cook down until softened

5. Add in 1 teaspoon of taco seasoning, and stir the mixture around, then add in a small splash of water to help make it more of a sauce

6. Cook for a little bit longer until the veggies are softened, and the flavors have married

7. Place the tortillas on a baking sheet lined with aluminum foil

8. Sprinkle each one with a little bit of cheese, and place them in the oven under the broiler until the cheese has just melted

9. Scoop the veggies onto the tortillas that have the melted cheese on them, and add any toppings you like!