Can’t “BEET” These Tacos
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.
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!
Tried this recipe?Let us know how it was!