Quick + Easy Veggie Tacos - Blogger Taco Party

Welcome to the Blogger Taco Party! A couple of Fridays ago I was struck with an idea: what if a bunch of us all tried different taco recipes and shared them on the same day? I put the call out and it didn't take long for a group of ladies to jump on board. Today there are six(!) yummy versions for you to check out, and if you're anything like me you'll be drooling all over your keyboard by the end.

Links to the other recipes can be found at the bottom of the post, but first I have my dish for you.

If you read this blog on a regular basis, you know I'm not a huge fan of cooking. In fact, you might be surprised that I'm hosting a taco party, because that would imply that I used my kitchen. (I actually cook us dinner about four nights a week, but you're right, most of the time I'm just going through the motions.) But tacos, TACOS are a celebration and I don't mind whipping them up at all. I like everything I make to be fast and easy, and today's recipe is no exception. The great thing about this version is that by the time you're done cooking the main vegetables, all of the other prep work will be done and you can eat. Boo ya.

Ingredients:

10 oz. white button mushrooms
1 green pepper
1/2 medium red onion
1 avocado
1 romaine lettuce heart
1/2 cup shredded cheese
1 can refried pinto beans
corn tortillas
olive oil or butter for pan
chili powder (to taste)
salt (to taste)
black pepper (to taste)

Serves: 2-3

Awww, yeah.

1. Wash the mushrooms and green pepper, and chop them up along with the onion. Sautee them in the butter or oil until slightly soft. Sprinkle them with salt, black pepper, and chili powder to taste. I made mine a little zippy.

2. While the veggies are cooking, cut up the avocado and lettuce. You can also put the beans into a separate pan to warm up.

3. Toss your tortillas into the toaster oven (or regular oven) to crisp. I like mine to be slightly pliable, so I only leave them in for a couple of minutes, but your oven may vary.

4. By the time you're done cutting everything up and toasting the tortillas, the sauteed veggies will be ready. (Score!) I put the beans, veggies, avocado, lettuce, and cheese into a tortilla and wolfed it down. You can also eat some of the beans on the side, or use a little extra lettuce to make a salad.

Because this recipe includes heartier ingredients like avocado and beans, it's very filling. Sometimes vegetarian food can be kind of light but this really sticks to your ribs.

Here's the second one I ate.

Be sure you check out the delicious recipes from my friends below. Everybody made something different, which is another reason why tacos are so great. They never get old.

Heidi from Rowhouse 14
Kristen from Milo and Molly
Meg from 18 Preston
Melissa from Hilltop Hausfrau
Marieken from Always Wear Your Invisible Crown

Thanks to the ladies for participating! Do you love tacos? (Of course you do.) Is there a favorite version you make? Feel free to drop a link in the comments.