Tacos are delicious any day of the week, but we’ve collectively set aside Tuesday to enjoy them, thanks to alliteration. But why not celebrate Taco Tuesday early with some veggie tacos? Win-win.
Since you’re going to be enjoying them on a Meatless Monday, we’ve put together four recipes for tacos that are ditch the meat in favor of some extra tasty vegetables and beans. As an added bonus, three of the recipes also have some delicious sauce recipes with them, which you can always make and add to any of your favorite Mexican (or any ethnicity!) dishes.
GRILLED CORN, MUSHROOM AND ROASTED POBLANO TACOS WITH CHIPOTLE CREMA
From How Sweet It Is
Servings: 4
Ingredients:
CHIPOTLE CREMA
2 tablespoons sour cream
3/4 cup Half and Half
1 tablespoon adobo sauce (from a can of chipotles in adobo)
Juice of half a lime
1/8 teaspoon salt
TACOS
5 large ears of sweet corn, grilled and cut off the cob
2 large poblano peppers
2 cups sliced cremini mushrooms
1/2 teaspoon olive oil
1 1/2 tablespoons unsalted butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 large avocado, thinly sliced
4 ounces Monterey Jack cheese, freshly grated
8 to 10 small corn tortillas, warmed
Directions:
CHIPOTLE CREMA
In a blender, combine all ingredients and blend until smooth.
TACOS
Preheat the broiler on your oven, while preparing the peppers, about 10 minutes.
Prepare the peppers for roasting by removing the core and seeds and slicing it into pieces. On a metal baking sheet, lay out the sliced peppers.
Place the pan under the broiler, skin-side. Broil until the skins are totally black and charred, about 10 minutes. Cook times will vary by individual broilers.
Immediately remove peppers from oven. Using kitchen tongs, quickly place them in a Ziploc bag then seal it. Set aside for 20 to 30 minutes to steam.
Heat a large skillet over medium-low heat and add butter and olive oil. Add in mushrooms, stirring to coat, then cover and let cook for 10 to 15 minutes, stirring occasionally. Remove from heat, season with salt and pepper and set side.
Assemble tacos by placing generous spoonfuls of corn, mushrooms and peppers in warm tortillas. Top with cheese, avocado slices and chipotle crema.
POBLANO AND PORTABELLO FAJITAS
Okay, before you get on my case and tell me that I’m about to link you to a recipe for fajitas and not tacos the line is pretty blurry between the two. Technically, it’s sorta more a fajita, but it’s also not a… not taco. Listen. It’s gonna be tasty, so stop arguing and start cooking. These fajitatacos from Minimalist Baker are all about the peppers, and complemented by mushrooms. Not only are the vegan-friendly, there’s less than 10 ingredients involved (and they’re super colorful).
SUMMER VEGETARIAN TACOS WITH AVOCADO CREAM
If you’re looking for some creative ways of using up the vegetables in your garden, this recipe is what you’re looking for. With zucchini, summer squash, sweet corn, cherry tomatoes and red bell peppers as main ingredients, if you’re a gardener then you probably already have half of the ingredients you need. Plus, the avocado cream that they put together at Naturally Ella just might have what it takes to replace guac for me.
BLACK BEAN TACOS AVOCADO-CILANTRO-LIME SAUCE
If you’ve been paying attention, these recipes are all about avocado, cilantro and lime. This recipes is honest about it and combines all three with the bonus of protein providing black beans. This recipe, from Garden Grazer, is about as simple as they come, but it’s also the most versatile. With just the black bean base, you’re set to add your own favorite toppings and finish it up with a drizzle of awesome sauce.
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