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.
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Course: Dinner, Lunch
Cuisine: Tex/Mex
Keyword: Chicken Tacos, Tex-Mex Cuisine, veggie tacos
Servings: 8 Tacos
Calories: 265kcal
Author: Patty

Equipment

  • Veggie workstation (wood cutting board, chef knife, discard bowl, veggie peeler, damp towel).
  • Bowl for Pico de Gallo. Fork to stir.
  • 2 skillets, one for the filling and one cast iron to heat the tortillas.
  • Spatula to mix filling, and to flip the tortillas.

Ingredients

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

Instructions

Mise en Place

  • Set up veggie workstation. Wash all the veggies and herbs.
  • Peel and finely cube one orange sweet potato.
  • Brush mushrooms, and chop into fine cubes.
  • Dice one jalapeño, put 3/4C in a Pico de Gallo bowl, reserve the rest.
  • Dice one onion, put 1/2C into the Pico de Gallo bowl, reserve the rest.
  • Quarter all cherry tomatoes and place in the Pico de Gallo bowl.
  • Finely chop 6T cilantro, 4T for the filling and 2T for the Pico de Gallo.
  • Quarter one carrot, then chop into small chunks and set aside.
  • Chop a lime in half, and putting the zest and juice of 1/2 lime into the Pico de Gallo bowl.
  • Grate Extra Sharp Cheddar Cheese, pull lettuce leaves and slice, and pull out cumin, salt, and hot sauce.

Pico de Gallo (Raw Veggies)

  • Add the jalapeño, onion, 2T cilantro, and tomatoes into a bowl and mix well.
  • Add a dash of salt, and add juice and zest from 1/2 lime.

Filling

  • Peel, chop, and add small cubed sweet potaoes into a heated and oiled skillet. Cook for ~5 minutes.
  • Add the carrots, onions, garlic, and beans. Cook for ~10 minutes on medium heat.
  • Add the sweet peppers, mushrooms and cilantro. Mix well then turn down the heat while you warm up the tortillas.
  • Add the salt and cumn. Mix in well and taste.

Tacos

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

Nutrition

Calories: 265kcal | Carbohydrates: 26g | Protein: 11g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 248mg | Potassium: 478mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7751IU | Vitamin C: 95mg | Calcium: 253mg | Iron: 2mg