These veggie tacos represent my first step toward being a chef rather than a mere cook. I looked at a few recipes, but none of them was to my liking, either because they relied heavily on mushrooms (yuck!) or because they took too long. Why should it take an hour to prepare vegetables? That’s the sort of time I only devote to things that involve sugar and chocolate, thank you very much.
I threw together ideas from a few different places and made my own recipe. And it wasn’t half-bad. If you try these and have ideas for improvements, send them my way.
And no, I don’t have any intention of actually becoming a chef because I am a first class wimp. When we make bacon, Greg has to do all of the flipping because the popping grease terrifies me. In fact, does any company out there make shoulder-length gloves for bacon-cooking? I could just quit eating bacon… No, I couldn’t.
1 T butter
1 T olive oil
1/2 an onion, chopped
2 zucchini, chopped
1/2 cup cherry tomatoes, chopped
1 ear of corn, kernels cut off
1 cup pinto beans
2 t chilli powder
1/2 t chipotle pepper (This gives quite a lot of heat)
1/2 t cumin
salt and pepper
Heat the oil and butter in a large skillet over medium heat. Add the onion and cook about five minutes, until softened. Add the zucchini, tomatoes, corn and spices and cook another five to seven minutes. I would suggest you start with less chipotle pepper than I’ve got here. If you find you’ve gone too far, have a glass of milk with dinner. Or, better yet, some ice cream afterward. Hey, look at all those veggies you just ate! Add the beans last and cook until heated.
We added queso fresco to ours, but any type of cheese would be good, along with lettuce and sour cream.