Veggie Tacos with Homemade Taco Seasoning

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VEGGIE-SOFT-TACOS

Hi guys!  I hope everyone had a really great Christmas!  Have you been hitting all of the stores for the great after Christmas sales?  Yup…me too!  I have a quick, delicious and super healthy recipe for you,  so you can put a nutritious meal on the table, then head back out to take care of more shopping business!  These Veggie Tacos with Homemade Taco Seasoning are sure to please!

VEGGIE-TACOS--with-homemade-taco-seasoning

The taco seasoning is better than any packet you’ll buy at the store, and it adds a really nice depth of flavor to the veggies.  I tossed in some black beans to these tacos for the added protein and fiber….. and to make them more filling.

VEGGIE-TACOS-WITH-HOMEMADE-TACO-SEASONING

There’s no cheese here…but instead I grated some carrots and radishes and sprinkled them on top.  A good squeeze of lime juice and some avocado pieces makes these tacos complete, though I have a few friends who are die-hard Tapatio junkies and must put it on everything.

veggie-tacos-with-homemade-taco-seasoning

This whole ensemble starts out looking like a skillet of breakfast potatoes (oh how I love my breakfast potatoes), but then the zucchini, squash, garlic and seasoning are added in.

VEGGIE-TACOS-WITH-HOMEMADE-TACO-SEASONING

Ya know … I may have picked out a few of the sweet potatoes and onions before this photo was taken…. (those are my favorite!)

VEGGIE-SOFT-TACOS-WITH-HOMEMADE-TACO-SEASONING

As we close out 2015, I’d like to thank you from the bottom of my heart for joining me on this journey towards a healthier lifestyle,  for your emails, for your comments, and for your friendship.  I know this was a rough year for many people (my own had its moments)…. and we all watched (in horror) as the world took a few more crazy turns.  I wish each of you good health, much happiness, lots of love, safe travels, and abundant blessings in 2016!!    Have a safe and Happy New Year friends!!!

~ Deb

Veggie Tacos with Homemade Taco Seasoning

Yield: 4 servings

Total Time: 30 minutes

Ingredients:

For the Tacos
  • 1 15 ounce can low-sodium black beans
  • 4 corn tortillas
  • 3 -4 tablespoons extra virgin olive oil
  • 1 large potato, cut into cubes
  • 1 sweet potato, cut into cubes
  • 1 large brown onion, chopped
  • 1 small red pepper, diced
  • 3 garlic cloves, minced
  • 1 large zucchini, cut into cubes
  • 1 large yellow squash, cut into cubes
  • 1-1/2 teaspoons taco seasoning (add more for desired taste)
For the Taco Seasoning
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried ground oregano
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

Directions:

For the Tacos
  1. Heat a large pot of water over medium high heat  Add the potatoes and cook for about 5 minutes.  Drain the potatoes.
  2. Heat the olive oil in a large skillet.  Add the potatoes and cook until golden and tender, about 5 minutes. Add the onion, red pepper and garlic  and cook for another 5 minutes, or until the onion is soft and translucent.
  3. Add the zucchini and yellow squash and seasoning and cook another 5 minutes.
  4. Add the black beans to a separate pan, and cook until heated through.
  5. Scoop a few spoonfuls of black beans into each corn tortilla.  Add a few spoonfuls of the vegetable mixture on top of the beans.
  6. Garnish with grated carrot and radish, green onions, cilantro, and avocado
  7. Serve with lime wedges
For the Taco Seasoning
  1. Mix all of the ingredients in a small bowl.

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