HEHE.. You might not ever think to put beets in tacos, but let me tell you, it’s delicious. I actually was inspired because I ordered veggie tacos at a Mexican restaurant, and I had no clue they would have beets in the tacos. I would’ve TOTALLY asked for them to remove the beets, but turns out, it was amazing!!! Great discovery lol.
The recipe:
Heat a little olive oil in a pan over medium heat. Add diced zucchini and mushrooms and sauté until tender, about 5-7 minutes.
In a bowl, toss the diced beets with minced garlic, a drizzle of olive oil, garlic salt, pepper, and a splash of vinegar. Set aside to marinate briefly.
Warm your corn tortillas directly over the stove burner on medium heat for about 10 seconds per side (or use a pan if preferred).
Optional: Sprinkle a little cheese on each warm tortilla to start your taco base.
Add the sautéed zucchini and mushrooms over the cheese.
Top with the dressed beets, then add slices of avocado and a sprinkle of fresh cilantro.
Finish with a dash of pepper or extra seasoning if you like.
Enjoy these flavorful, colorful tacos that might just become your new favorite veggie meal!
Can’t “BEET” These Tacos
Ingredients
- 6 small corn tortillas
- 1 cup beets diced (I use store-bought ready-to-eat beets)
- 1 avocado sliced
- 1 zucchini diced
- 1 cup mushrooms diced
- 1 clove garlic minced
- Fresh cilantro chopped
- A few drops of vinegar like apple cider or red wine vinegar
- Olive oil
- Optional: cheese of your choice queso fresco or shredded cheese
- Salt and pepper to taste
Instructions
- Heat a little olive oil in a pan over medium heat. Add diced zucchini and mushrooms and sauté until tender, about 5-7 minutes.
- In a bowl, toss the diced beets with minced garlic, a drizzle of olive oil, garlic salt, pepper, and a splash of vinegar. Set aside to marinate briefly.
- Warm your corn tortillas directly over the stove burner on medium heat for about 10 seconds per side (or use a pan if preferred).
- Optional: Sprinkle a little cheese on each warm tortilla to start your taco base.
- Add the sautéed zucchini and mushrooms over the cheese.
- Top with the dressed beets, then add slices of avocado and a sprinkle of fresh cilantro.
- Finish with a dash of pepper or extra seasoning if you like.
- Enjoy these flavorful, colorful tacos that might just become your new favorite veggie meal!
