Veggie Tacos aka See Mom, I Do Eat Vegetables

I've made this vegetarian friendly meal several times since we went to Apple Annie's in September. I like it for three reasons: (1) it means I eat a lot of vegetables in one meal, (2) it only takes about 20 minutes or so to make, and (3) it's delicious! Not as delicious as Valarie's potato tacos, but still, quite tasty.

Basically you saute a bunch of vegetables together for a few minutes, blister a few corn tortillas, put the veggies in the tortillas, sprinkle with cheese and salsa, et voila! Veggie tacos! I don't think I could ever totally be a vegetarian because I would really, really, really miss bacon, but sometimes meals like this make me think twice. It's the perfect meal to serve if you're serving a crowd of both omnivores and herbivores, and it wouldn't be hard at all to make vegan if you just make sure to buy vegan tortillas and skip the cheese. It's also a pretty flexible meal--I use potatoes and bell peppers and onions because that's what I always have on hand, but some zucchini or jicama or tomatoes could also be quite tasty in these. So have a veggie taco party, and experiment with the flavors a little bit!

Veggie Tacos

1 medium baking potato, cubed

1 red bell pepper, diced

1 green bell pepper, diced
1/2 medium onion, diced

2 cloves garlic, minced

1/2 tsp red pepper flakes (or one serrano pepper, minced)

1/4 tsp cumin

1/4 cup corn

1/2 cup black beans

8-10 (six inch) corn tortillas, blistered

shredded cheese and salsa for garnishing

In a large skillet heat a tablespoon of oil over medium-high heat, toss in the potato cubes, coating evenly in oil. Cook the potatoes, lid on, for about five minutes. While the potatoes are cooking, dice the bell peppers and onion. Take the lid off, toss the bell peppers, potatoes, and onion together. Cook for another five minutes or so, stirring often. Once the potatoes seemed cooked through, but the other veggies are still a little bit crisp, add the spices, black beans, and corn. Cook for another minute or so, stirring constantly, until all vegetables are hot through, but don't let it go too long, at this point they get mushy fast.

While the vegetables are cooking, place a small empty skillet over very high heat. Working quickly (but carefully!) place one tortilla at a time in the skillet. Let it sit for about 30 seconds on each side, or until the tortilla blisters slightly and no longer looks uncooked.

Place a few tablespoons of the veggie mixture into the center of each tortilla. Sprinkle with cheese, top with salsa, and enjoy!