Bring a whiff of authentic Mexican food into your home with these easy and super healthy veggie tacos. Sink your teeth into these tacos and you will never eat them at a restaurant again.
Course Appetizer, Breakfast, Main Course, Side Dish
Cut all your vegetables into 1 inch cubes. I have used minced garlic, fine cut onions, sliced jalapenos, colored bell peppers, zucchini and yellow squash. You can use carrots and mushrooms as well. Soak black beans overnight and cook them. Otherwise, use BPA free canned beans.
Heat oil in a pan.
Brown garlic for 20 seconds.
Add jalapenos and sauté for 20 seconds.
Add onions and sauté until translucent. About 2 minutes
Add all the vegetables and sauté on high heat for 3 minutes. Make sure the veggies are crunchy, yet cooked. Set aside.
On a hot griddle, warm up the tortillas. Sprinkle 1/2 teaspoon cheese on each tortilla. Add 1 teaspoon chopped cilantro and 1 tablespoon cooked black beans on each tortilla.
Top it up with 2 tablespoons stir fry vegetables. Garnish with additional freshly chopped cilantro.
Serve with any sauce of your choice and homemade guacamole. Add the guacamole and salsa on to the tortilla. Carefully fold it into half and dig in!