Vegetarian vegetable tacos stuffed with sauteed fresh zucchini and mushrooms in Mexican spices. Instead of meat, fill up a low-fat and low-cholesterol Mexican taco with fresh, seasonal (and healthy!) veggies.
See also: More vegetarian taco recipes
Ingredients:
- 2 tbsp olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup sliced mushrooms
- 1 green bell pepper, sliced
- 2 medium zucchini
- 1 tbsp soy sauce
- 1/2 tsp cumin
- 3/4 tsp chili powder
- 1/2 tsp chipotle powder
- 6-8 corn tortillas or taco shells
- taco toppings: shredded lettuce, diced tomatoes, sour cream, cheese, salsa, etc.
Preparation:
Sautee onion and garlic for a few minutes, then add mushrooms, bell pepper, and zucchini and cook until soft, about 4-5 minutes.
Add soy sauce, cumin, chili powder and chipotle powder, stirring to combine well, and heat for another minute or two.
Fill up corn tortillas or taco shells with veggie mixture, add cheese, lettuce, tomatoes, salsa, sliced avocado, or any taco fixings you'd like, and enjoy!
