Tacos Vegetarianos Recipe
2 flour tortillas stuffed with sautéed zucchini, yellow squash, celery, red onions and carrots, cheese and pico de gallo, served with white rice, black beans and sour cream.
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Ingredients
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Taco Filling
Sides
Method
Taco Filling Preparation
- 1
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini, yellow squash, celery, red onions, and carrots. Sauté for about 5-7 minutes until the vegetables are tender.
- 2
Add Cheese
Once the vegetables are cooked, reduce the heat to low and add the shredded cheese. Stir until the cheese is melted and well combined with the vegetables.
- 3
Assemble the Tacos
Warm the flour tortillas in a separate skillet for about 30 seconds on each side. Place a generous amount of the vegetable and cheese mixture onto each tortilla. Top with pico de gallo.
Sides Preparation
- 4
Cook White Rice
In a saucepan, combine 1 cup of white rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and the water is absorbed.
- 5
Heat Black Beans
In a small pot, heat the black beans over medium heat until warmed through, stirring occasionally for about 5 minutes.
- 6
Serve the Dish
Place the tacos on a plate alongside a serving of white rice, black beans, and a dollop of sour cream.
