Veggie Crunch Wrap Tacos (agf, Veg) Recipe
Hard taco shells, soft flour tortillas, sauteed mushrooms & vegetables, avocado, pico de gallo, pepper jack cheese, sweet potato strands
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms, diced bell peppers, diced zucchini, and shredded carrots. Season with salt, black pepper, and cumin. Sauté for about 5-7 minutes until the vegetables are tender.
- 2
Prepare Sweet Potato
In a separate pan, sauté the julienned sweet potato in a little olive oil until they are tender and slightly crispy, about 5-7 minutes.
- 3
Assemble the Wraps
In each hard taco shell, add a portion of the sautéed vegetables, sweet potato strands, a few slices of avocado, a generous spoonful of pico de gallo, and top with shredded pepper jack cheese.
- 4
Wrap it Up
Place the filled hard taco shell on a soft flour tortilla and wrap it tightly. Repeat the process for all tacos.
- 5
Serve
Cut the wrapped tacos in half and serve them with your favorite dipping sauce or extra pico de gallo on the side.
