Garden Vegetable Tacos |

Garden Vegetable Tacos

WNYT Staff
Updated: June 21, 2020 09:03 AM
Created: June 20, 2020 03:37 PM

Garden Vegetable Tacos

2020 Copyright Amy Rota-Poulin

Taco Filling Ingredients:

2 tablespoons extra virgin olive oil

1 large red onion, cut into ¼ - ½ inch thick slices

2 red bell peppers, stems removed, sliced into ½ inch slices

2 medium zucchini, sliced into ½ inch thick sticks

½ jalapeno, seeds removed, finely chopped (optional)

2 tablespoons organic, gluten free taco seasoning

Himalayan sea salt and freshly cracked pepper to taste

Garden Taco Bar:

Siete Gluten Free Tortillas

Siete Cashew Queso

Green Enchilada Sauce

Fresh Salsa

Black Beans

Baby Lettuce

Fresh Tomatoes, sliced

Radish Swiss Chard Salad

In a large skillet over medium high heat, add the olive oil, sliced onions, peppers, and zucchini. Sauté for 8-10 minutes, or until the vegetables are tender. Remove from heat.

Meanwhile toast the tortillas in a frying pan over medium high heat for about 30 seconds on each side, or toast over a grill. While still warm, fold over a pair of tongs to shape.

Create your tacos with your favorite fillings and enjoy!

Radish Swiss Chard Salad

7 small radishes, thinly sliced

1 bunch of young swiss chard, thinly sliced

10 fresh basil leaves, thinly sliced

The juice of a lemon

2 tablespoons olive oil

Himalayan Sea Salt to taste

Toss all ingredients together in a bowl until combined.

*Quick Tip: To cook the vegetable filling on the grill, add sliced raw veggies to a bowl and toss with olive oil and taco seasoning before grilling.*

*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that a particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *

This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy. Enjoy!!




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