Veggie Tacos

Reasons to make veggie tacos? For one; everybody likes tacos and that's almost a guarantee, they are absolutely delicious, easy to make, and even easier to eat. Need more reasons? Watch the videos. I've got to give some credit here to a chef friend of mine, Cliff Pleau whom I really respect and learned a lot from. This taco mix is slightly different than his, but not by much. Cant improve perfection, right?


Have no fear of perfection - you'll never reach it.

~ Salvador Dali


So, you want to roast the peppers first as that is the most time-consuming step. Once you have those, everything else is extremely easy and fast. All the instructional videos are on my YouTube Channel. In time I will create new videos for all the recipes I post here without "Intro" and the annoying "Don't forget to subscribe and hit the like button" ending, but it's not easy to do. Prepping, cooking, and filming is the easy part. Editing is a whole different story. The only way you make it on YouTube or even here on my own website is if you have something unique or shock value. Maybe I should have a food fight in every issue or do something really obnoxious.


Roasted Peppers: How to Roast Peppers


Cabbage Slaw: Crunchy Cabbage Slaw


Veggie Taco: Veggie Taco Recipe


My YouTube Channel: The Clever Gourmet


Link to My Story: https://www.amazon.com/dp/B08TSG21FH


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Ingredients:

1 tablespoon extra virgin olive oil

4 large garlic cloves, peeled and sliced

1/2 yellow onion, peeled and sliced

1 - 15.5 ounce can black beans, rinsed under cold water

1 red bell pepper, roasted, seeded and sliced into strips

1 yellow bell pepper, roasted, seeded and sliced into strips

4 ounces shiitake mushrooms, stems removed and sliced, or your choice of mushrooms

1/2 bunch cilantro, roughly chopped

salt and pepper to taste


Guacamole, Sour cream, Tomato salsa, sliced jalapenos, warm flour tortillas, thinly sliced iceberg lettuce, or cabbage slaw for crunch.


Directions

Heat extra virgin olive oil in a heavy saucepot or Dutch oven over medium heat.

Add sliced garlic and cook until it begins to slightly brown on the edges, then add onions and cook until onions become translucent and lose their raw appearance.

Add mushrooms and keep cooking until mushrooms are soft about 2 minutes.

Turn heat off, then add roasted peppers, beans and cilantro.

Stir to combine and season with salt and pepper.


Spread guacamole over a warm flour tortilla, place some crunchy cabbage slaw in the center of the tortilla, then spoon vegetable mixture on top and drizzle with sour cream and add tomato salsa. Add jalapenos or sriracha sauce if you like it spicy. You won't have leftovers, I promise you.


Enough for 4



Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.

~ Doug Larson






How To Roast Peppers


Ingredients:

1 red bell pepper

1 yellow bell pepper

1 teaspoon extra virgin olive oil, optional


Directions

Rinse peppers under tab water and pat try with a pepper towel. Place peppers in a bowl, add extra virgin olive oil, toss until all sides are coated with oil.

Place a cake rack over an open flame and place peppers right over it. Roast on all sides until completely charred, like black and blistered.

Transfer into a plastic or glass container with a lid and cover tightly, letting peppers steep for about 5 to 10 minutes. Remove peppers and rinse off charred skin under cold tab water. Cut peppers in half, remove stem and rinse out seeds.


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