Creamy Veggie Street Tacos
Sometimes you just want a taco that is filling and delicious without all the fuss of cooking meat. Or maybe you’re vegetarian curious and incorporate more veg and less meat into your diet. We’ve got you! This recipe comes together in minutes, but you wouldn’t know it given the depth of flavors.
Feel free to doctor this recipe up with additional veggies or beans! Just mix in cooked black or pinto beans about 2 minutes before you finish sauteing your veggies to make sure you heat the bean thoroughly. Lastly, make sure and cut your veggies into bite size pieces so everything cooks evenly and is bite-sized. (Not to worry: if you’re a diehard meat fan, feel free to add a little chicken, steak, or pork. We won’t tell.)
Takes: 15 minutes
makes 8 tacos (4 servings)
1 tbsp olive oil
2 cups evenly diced zucchini
2 cups evenly diced crimini mushrooms
1 cup evenly diced yellow onion
4 tbsp Greek yogurt
8 street taco-sized tortillas
Garnishes (we love crumbled feta cheese, lime, and cilantro)
Saute zucchini, mushrooms, and onion in olive oil over medium heat for 6-8 minutes until veggies are softened and browned. Cook longer if you want to caramelize. Season with Desert Provisions Hatch Red Chile Salt and stir to combine. Cook for an additional minute.
Remove from heat and place cooked veggies into a medium sized bowl. Add Greek yogurt and stir to combine making sure to evenly coat all the veggies making your taco filling extra creamy. Place taco filling (about two heaping spoonfuls) into warmed street taco sized tortillas. Top with crumbled feta, lime, cilantro, and/or any other toppings of your choice. Serve immediately.
Cook's notes: Level up your taco game by making your own tortillas - we love Masienda’s Heirloom White Corn Masa Harina. Don’t forget to add a little Desert Provisions Hatch Red or Green Chile Powder to spice up your tortillas. Just add 1-2 tbsp and mix with tortilla flour before adding water.
