My mom and grandma drove out to Green Bay to visit my uncle and his family over the weekend. His wife maintains a beautiful organic garden that apparently is overflowing this time of year. My mom brought me home a cooler full of veggies and when I walked in the door from work they were all over the counter top. I had planned on Taco Tuesday, since it was Tuesday and we had leftover taco meat and beans. There was not much though so I thought why not make a veggie taco filling using this beautiful array of veggies and peppers?? What I came up with was delicious and satisfying. My mom and husband loved it, the kids not so much but I never expected them to eat it. They made their own tacos which consisted mostly of tomato, avocado, cheese, beans and sour cream.
Keep in mind you could really use whatever veggies you like or have on hand to make a quick taco filling. I make my own taco seasoning because the stuff in the pouch is full of sodium and preservatives that I try to avoid. I use this taco seasoning recipe, it’s great. I like crunchy tacos normally but these were perfect in a soft flour tortilla. The only place to get organic tortillas around here used to be Whole Foods but now Kroger’s Simple Truth brand makes organic tortillas and Fresh Thyme Market carries some sprouted tortillas that are really good! I know you can make your own but honestly right now I barely have time to maintain my eyebrows let alone make my own tortillas. La Tortilla Factory to the rescue!
Dice veggies of your choice into small bites. My mom brought me back white and purple eggplant, green bell peppers, onions, hot Thai chilies, and banana peppers. I had mushrooms on hand so I added those to the mix as well.
Over medium heat melt some coconut oil. When the pan is hot add the veggies and saute until they are tender but still have some bite to them, about 8 – 10 minutes depending on the veggies you used. Add the taco seasoning and saute another minute or two. In a separate bowl mix the cornstarch to the water and stir until incorporated.
Add the broth to the pan and then pour in the water and cornstarch mixture. Let this cook just another minute or two until thick and bubbly.
Serve with warm tortillas and toppings of your choice. We like to use tomato, avocado, cheese, salsa, homemade sauerkraut, and of course sour cream.
4 cups diced veggies of your choice
1-2 TBS coconut oil
2 TBS taco seasoning – get the recipe here
1 cup broth of choice (veggie, chicken, beef)
1 heaping tsp of Non-GMO cornstarch (or whatever cornstarch you like to use)
2 TBS water (to mix with the cornstarch)
*This is my basic taco recipe. You can use diced veggies, ground beef, or even shredded chicken in this recipe. The recipe below uses veggies as the main ingredient but if you wanted to make beef or chicken just substitute the veggies for 1 lb of ground beef or 3-4 cups shredded chicken.
Melt the coconut oil over medium high heat. Add the diced veggies and saute until just tender (about 8-10 minutes depending on your veggies).
Add the taco seasoning to the pan and saute for another minute or two.
Pour in the broth. In a separate bowl mix the cornstarch and water until incorporated, then pour it into the pan. Stir well.
Turn the heat down to medium and allow this to simmer until a nice thick sauce has developed, usually about 1-2 minutes.
Serve with your favorite tortillas and toppings!