There’s a never-ending combination of foods you can put between a tortilla to make a taco, which is one of the things I love about tacos! No matter what I’m in the mood for, a taco can always satiate my craving. I just happened to have this combination of veggies on hand one day when I was craving tacos and the rest is history. Ready in just 10 minutes, these quick veggie tacos are a great standalone breakfast, lunch or dinner. Or, add an egg or your favorite protein for more oomf!
Veggie Tacos
Author: Anna Brown, Nutrition Squeezed
Recipe type: Dinner, Entree
Prep time:
Cook time:
Total time:
Serves: 4 tacos
Ready in just 10 minutes, these quick veggie tacos are a great standalone breakfast, lunch or dinner. Add an egg or your favorite protein or enjoy meat free!
Ingredients
- 1 red and yellow bell pepper each, sliced
- ½ lb button or crimini mushrooms, sliced
- Avocado oil spray
- Tacos
- 1 cup arugula or greens of choice
- 1 avocado
- Microgreens for garnish
- 4 lime wedges
Instructions
- Spray skillet with avocado oil and heat over medium high
- Sauté peppers and mushrooms until soft and browned
- Lay out tortillas and add a bed of greens
- Place peppers and mushrooms on greens, repeating for each taco
- Top with microgreens and serve warm with a side of avocado and a lime wedge