Healthy Veggie Taco

A photo of a plate with two veggie tacos on them.
I made two versions, two shown here that have the addition of an egg on each and another set of two without the egg. Photo by PattyCooks.

Healthy Veggie Taco

A colorful, healthy, vegetarian, Tex-Mex taco. This one should be on repeat, it’s that good.

Pico de Gallo (Raw Veggies)

  • 3/4 Jalapeño (Diced (Dice 1 pepper, 3/4 for Pico de Gallo and 1/4 in the filling.))
  • 1/2 Onion (Yellow, diced (Dice 1 onion, 1/2 for Pico de Gallo and other half in filling))
  • 1 Pint Cherry Tomatoes (Quartered)
  • 1/2 Lime juice (Add this half lime zest as well)
  • 2 T Cilantro (Finely chopped)
  • 1 Pinch Kosher salt

Filling

  • 2 T Avocado Oil
  • 1 Sweet Potato (Peeled and diced)
  • 1/2 Onion (Diced)
  • 1 Garlic (Minced)
  • 1/4 Jalapeño (Diced)
  • 4 Sweet Peppers (Sliced, use red and yellow if available)
  • 1 Black Beans (Canned, rinsed)
  • 4 T Cilantro (Finely chopped)
  • 1/2 Mushrooms (Finely chopped)

Taco

  • 2 C Sharp Cheddar Cheese (1/4C per taco)
  • 8 Leaves Red tipped lettuce (Thinly sliced)
  • 8 Corn Tortilla (Warm in hot cast iron skillet)
  • 8 Swigs Cholula hot sauce (One swig on top of each taco)

Mise en Place

  1. Set up veggie workstation. Wash all the veggies and herbs.

  2. Peel and finely cube one orange sweet potato.

  3. Brush mushrooms, and chop into fine cubes.

  4. Dice one jalapeño, put 3/4C in a Pico de Gallo bowl, reserve the rest.

  5. Dice one onion, put 1/2C into the Pico de Gallo bowl, reserve the rest.

  6. Quarter all cherry tomatoes and place in the Pico de Gallo bowl.

  7. Finely chop 6T cilantro, 4T for the filling and 2T for the Pico de Gallo.

  8. Quarter one carrot, then chop into small chunks and set aside.

  9. Chop a lime in half, and putting the zest and juice of 1/2 lime into the Pico de Gallo bowl.

  10. Grate Extra Sharp Cheddar Cheese, pull lettuce leaves and slice, and pull out cumin, salt, and hot sauce.

Pico de Gallo (Raw Veggies)

  1. Add the jalapeño, onion, 2T cilantro, and tomatoes into a bowl and mix well.



  2. Add a dash of salt, and add juice and zest from 1/2 lime.

Filling

  1. Peel, chop, and add small cubed sweet potaoes into a heated and oiled skillet. Cook for ~5 minutes.



  2. Add the carrots, onions, garlic, and beans. Cook for ~10 minutes on medium heat.

  3. Add the sweet peppers, mushrooms and cilantro. Mix well then turn down the heat while you warm up the tortillas.

  4. Add the salt and cumn. Mix in well and taste.

Tacos

  1. Heat up a cast iron skillet, place the tortillas on the pan until warmed, flip and warm up again. You want the tortillas to be warm enough to bend without breaking.

  2. Layer the food on the tortillas. The filling, cheese, Pico de Gallo, lettuce, and a swig of hot sauce.