Kitchen Sink Veggie Tacos

A little story as to why I will never be an on top things as I should be.

10:30 pm last night: As I’m finishing up a post due for a client, I thought to myself that I really don’t have the energy to get my Taco Tuesday post ready for the morning. Instead I read my book and watch parts of the Australian Open.

6:00 am this morning: I really should get up because I need to put the final edits on post for said client.
6:15: No really, I need to get up.
6:45: Done editing, have made school lunches, finished a cup of coffee and instead of banging out Taco Tuesday post, I go take a long hot bath. (SO worth it, by the way.)
7:15: Wake the kids up, get them dressed and fed and sit down to write this post.
8:00: This is how far I got……

8:00-9:00: I race around town trying to find parking and deal with the bustle of the Sundance Film Festival.
9:00: I finally sit down to and thoroughly enjoy the movie The Trip to Italy.
12:00: I pick up kid #2 from a playdate and we run home to grab a quick lunch before heading to the mountain for afternoon ski school.
1:30: I ponder whether or not I should take my computer with me to the mountain and instead of snowboarding, sit in the lodge and work on said post and other various social media things…..
2:00: Um, yeah…. snowboarding won out. I blame it on the gorgeous blue skies.
3:30: Pick up kid #2 from ski school to race home and meet kid #1.

4:00: After making snacks, sorting mail, and starting a load of laundry, I finally sit down to my computer to bang the ever looming post out before the madness of homework and dinner begin and then I know I’ll never get it done.
4:03: I wonder if it’s too early for a glass of wine.
4:15: Nope, it’s not too early.
4:55: Finish editing photos, abandon previous story in favor of this one.

5:11: Hit publish and wonder who the hell is going to read about Taco Tuesday right at dinner time. Oops.
5:12: Pour another glass of wine and go find kid #1 and kid #2 for a serious snuggle session.

Kitchen Sink Veggie Tacos

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Description

These are just what they’re called- kitchen sink veggie tacos. Clean out the pantry with whatever you have to make this super easy and savory vegetarian tacos.

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Ingredients

• 1 medium zucchini, cut however you like
• 1 bell pepper, again… cut however you like
• 4 scallions, minced
• 8–10 mushrooms, sliced
• 2 teaspoons grapeseed oil
• 1/4 teaspoon garlic salt
• 14 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon oregano
• scant 1/4 teaspoon kosher salt
• 1 cup prepared refried beans
• 1/4 cup of your favorite salsa
• 6–8 tortillas
• oil for frying (optional)
• 1/4 cup grated jack cheese (optional)

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Instructions

1. In a small sauce pan, combine beans and salsa and stir to combine. Heat over low heat until warmed through.
2. Heat oil over medium heat in large sauté pan. Add veggies and toss to coat with oil. Turn heat to medium-high and let the vegetables brown, without turning, for 2-3 minutes. Turn again and let brown on the other side.
3. Turn heat back down to medium and add the spices. Toss to coat and cook 3-5 minutes until veggies are soft but still a tad crisp.
4. If you want to fry the tortillas, heat an inch of oil in a sauté pan and bring to an almost bubbly simmer and then turn heat back down to medium. Fry the tortillas 20 =-30 seconds per side and then drain on paper towel.
5. To serve tacos, spread a spoonful or two of beans on tortilla. Top with veggies. Sprinkle with cheese. Pop tacos under the broiler for a minute or two until cheese is melted. Top tacos with fresh cilantro and plenty of hot sauce. Enjoy!