Veggie Tacos

Today is day 4 after officially going back to a WFPB diet/lifestyle and I have to say, I’m feeling great! Although it’s still the beginning, I’m finding it pretty easy to prepare meals without dairy or animal products. Anytime I’m in the kitchen, I find myself totally captured by the flavor of a great ripe vegetable! 

I’m not entirely sure why, but when I think back to when I was growing up, I don’t ever remember having great fresh vegetables. Most of the vegetables we had were either frozen, or from a can, and they were only on my plate because they fulfilled the requirement of some diversity besides meat on the plate (they were also alwayscooked in butter). When I think about this, it makes me contemplate the availability of fresh produce and quality fresh vegetables in the supermarket growing up and the amount of education Americans had regarding the importance of fresh fruits and vegetables in their diet. 

After several years of doing my own research and having to fend for myself when I refused to eat meat, I have learned various flavor profiles, combinations, and cooking methods for a wide variety of vegetables, and I’m still learning! So if you’re ever thinking about going vegan, let me be the first to tell you that I’ve been on this non-meat (and now no dairy) journey for almost fifteen years and I’m still expanding my knowledge and looking for ways to improve. It definitely doesn’t happen overnight, but if you’re consistent, dedicated, and most importantly, prepared, I bet you will succeed!

Ok I’ll stop lecturing now… Everyone loves a great taco, right?

Ingredients:

  • 10-12 Corn Tortillas (I use a local Texas brand)
  • 3 Large Bell Peppers, cut lengthwise into strips
  • 2 Roma Tomatoes, diced
  • 4 Ears of Corn
  • 1 Large Portabella Mushroom, diced
  • Olive Oil
  • Brown Rice (cooked, my recipe to come soon!)
  • ¼ Cup Cilantro, chopped 
  • ¼ Tsp Cayenne Pepper
  • ¼ Tsp Cumin
  • ¼ Tsp Chili Powder
  • Salt and Pepper, to taste
  • Avocado Slices (optional)
  • Hot Sauce

Directions:

Cook the brown rice and set aside.

For the corn, shave off the cob and heat a large pan over medium-high heat, then coat with olive oil. When the pan is hot, add corn and tomatoes and cook for 10-15 minutes, or until blackened slightly, turning throughout to prevent burn. Season with salt and pepper, to taste, then top with cilantro as desired. When cooked, set aside. 

For the peppers, heat a large pot over medium-high heat and coat with olive oil. Add all bell peppers and mushroom and cook for 10 minutes covered, to allow the peppers and mushrooms to steam. After 10 minutes or so, uncover and coat again with olive oil, then season with salt, pepper, cayenne pepper, chili powder, and cumin. Stir and cook uncovered for 8-10 minutes more. 

To plate, on a corn tortilla, layer rice, then corn, and top with pepper mixture. Another topping you could add is fresh avocado slices and hot sauce! Our favorite is Sonora Sauce (which I’m pretty sure you can only get in Sonora…sorry), but any of your favorite taco sauce will do.

Enjoy! Let me know any changes you made or suggestions you may have.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s