Veggie tacos


I’m a bit of a picky eater*, but I’m pretty good at limiting my pickiness to when I’m preparing food or when my family is preparing food for me. Actually, that’s wrong. My mom and my boyfriend are the only people from whom I will flat out refuse to eat something, and my excuse is that they should know what I will and will not eat because I’ve voiced my opinions loud and clear to them multiple times. It drives them up the wall.

Every time I visit my mom, she asks me a week beforehand what I’d like to eat because she says it’s so difficult to please me. I’m not usually much help (mostly because one of the great things about visiting your mom is that she’ll plan meals, grocery shop and cook for you!), but she knows what I like. One of the times I visited my mom last year, she made this. I’ve been addicted to it since. She told me she found this recipe while flipping through Oprah’s magazine, and she automatically knew I’d like it. She was right. It’s fresh, wholesome and spicy, and it’s easy.


on top taco

I’ve altered the recipe a bit to my preferences. I’m not a big fan of corn, so I leave that out, and I love leftovers, so I always use a huge red onion and an extra pepper. Everything keeps well, but you’ll need to make another batch of the coleslaw for a leftover meal. This keeps about 3 days.

*I’m not picky in that I don’t like a lot of food–I’m picky in that I like to eat pretty healthily, and I try to only eat free range, organic meat (aka happy meat—everyone makes fun of me for calling it this). That just means that I try to eat as many vegetables as possible, and I only make a meat dish once a week or every other week since happy meat costs more than sad meat.



Veggie tacos with slaw and chipotle sour cream:
adapted from Oprah’s magazine
makes 12 tacos

Roasted veggies:

3 bell peppers, any color (I always use green), cored and thinly sliced
1 large red onion, halved and sliced
2 tablespoons olive oil
2 teaspoons cumin
Juice of 1 lime
1 teaspoon salt
¼ teaspoon pepper

Toss together peppers, onion, 1 tablespoon olive oil, cumin, lime juice, salt and black pepper on a large baking sheet; spread out evenly. Bake in an oven at 425F for 20 to 25 minutes.

Cilantro slaw:

2 cups thinly sliced green cabbage (I always use coleslaw mix for simplicity)
1 cup cilantro, roughly chopped
2 tablespoons white vinegar
1 teaspoon sugar
1 avocado (best method for slicing it)
¾ teaspoon salt
¼ teaspoon pepper

Toss together all ingredients; set aside.

Chipotle sour cream:

¾ cup sour cream
2 chipotle peppers in adobo, seeds removed

Combine; add a spoonful of adobo sauce and mix.

Whole wheat tortillas
30 ounce can of black beans, rinsed

To serve, spread a spoonful of the chipotle sour cream onto the middle of the top half of a tortilla. Top sour cream with equal parts roasted veggies, slaw and beans. Fold the tortilla on top of the fillings, and then fold the sides into the middle. This makes it much easier and less messy to devour.

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