Have you ever been running low on food but didn’t feel like leaving the house to grocery shop for dinner and instead threw the random veggies you had in a tortilla and called it a meal (don’t lie)? That’s how these came about.
These tacos are the epitome of accidentally vegan, and include all the veggies you will need in a week (right?) covered in a delicious blend of southwestern spices. If you don’t believe in eating a meal without meat, add some ground or chopped meat into the mix! These tacos don’t discriminate.
Either way, these tacos are a great pantry meal that’s quick and affordable to put together.
Why you should make Rainbow Vegetarian Tacos
- They’re affordable: Other than being tasty and flavorful, these tacos are perfect for the thrifty cook who doesn’t want to spend a ton of money, but still wants a filling dinner. Because this recipe only requires a few pieces of produce, spices and tortillas, you’ll have plenty of money left to spend on dessert, booze, or a pricier dinner the next day.
- It’s a one pot meal: Well, pan. Everything is cooked in the same pan. Fewer dishes, less mess, no complication
- They’re easy: If you can cut up vegetables, and not burn them in a pan (plus the recipe helps with that), you can make these tacos.
- They’re quick: Is it 8 PM and do you have no desire to go to the grocery store or wait on delivery? Then rainbow tacos are for you.
- You can feed multiple people: If you have one of each ingredient in this recipe, when combined you somehow end up with a hefty amount of food. It’s surprising to me every time.
- They’re pretty: All the colors from the vegetables brings new meaning to ‘taste the rainbow’
Okay so what ingredients do I need to make Rainbow Tacos?
Not many! You only need:
- Olive oil
- A sweet potato
- Spices: salt, chili powder, tumeric, garlic powder, cumin, paprika (smoked, sweet or spicy)
- A Red Bell Pepper
- Corn (frozen or on the cob)
- 1 can of black beans
- Water (or vegetable or chicken broth to cook the vegetables)
- Kale (whichever kind you have is fine as long as it’s not baby kale, which will quickly wilt when cooked)
- Tortillas
- Optional:
- For topping: Shallot, cilantro, cheese, sour cream (or, honestly greek yogurt—I do it all the time and I can’t tell the difference. It’s also a healthier option!)
- Meat of choice (my favorite to add is ground turkey because of how well it incorporates with all of the other flavors)
How do I make them make Rainbow Vegetarian Tacos?
Literally, you only need to:
- Rinse & chop your veggies: Rinse all produce. Skin and cut your sweet potatoes in one inch by 1 inch cubes. Cut the red pepper into 1 inch by 1 inch cubes, removing any seeds and the white inner ribbing of the peppers. If using corn on the cob, shuck and rinse corn before cutting kernels off lengthwise from top to bottom with a knife. Rough chop or tear kale removing the ribs.
If using meat prepare as needed (cube, etc.) and cook the meat in your pan with ¼ teaspoon of all the seasonings and set aside in a bowl before beginning to cook vegetables.
- Cook sweet potatoes: Add sweet potatoes to 2 tablespoons of olive oil that has been heated in a large pan over medium-high heat. Add half of salt and spices and use wooden spoon to stir to combine. Cover and allow to cook for 10 to 15 minutes, or just until tender.
Stir every 3-5 minutes to keep potatoes from burning.
- Add beans, red pepper, corn and kale: Drain and add beans and corn and stir to combine. Add ½ cup of water or veggie broth and remaining seasonings. Stir to combine and cover. Allow to cook for 5-6 minutes before adding chopped kale and cook for 2-3 more minutes, or until kale has wilted and cooked. Once all vegetables are cooked, turn off the heat and keep lid on.
- Serve: Warm tortillas (you can do this in a separate pan, or in the microwave for about 15 seconds) and spoon filling into each tortilla. Option to top with your favorite taco toppings (or honestly, whatever you have available—I always put Sriracha on mine) and serve.
Does it matter what kind of kale I use?
Not for this recipe, as long as it’s fully grown kale. Baby kale will wilt quickly and will not hold up to the heat and heartiness of the other vegetables. Leave baby kale at home (sorry couldn’t’ help it—it’s fine if you hate me now).
Are Rainbow Vegetarian Tacos Vegan?
Yes! If you make them using water or veggie broth and don’t use any cheese or sour cream toppings, these tacos are totally vegan! They’re also a soy-free vegan option for those of us with sensitivities.
Does It Matter If I Use Frozen Corn Instead of Corn on the Cob?
Nope! Personally, I like using fresh corn cause…It’s fresh, but I’ve also made this recipe multiple times with frozen corn. The only real difference is water content. As the frozen corn cooks it will release more water than the fresh corn will, so just pay attention to that as you’re cooking and adjust your heat levels and added liquid content accordingly as needed.
Rainbow Vegetarian Tacos
This recipe offers a lighter take on cheese grits without sacrificing flavor, and incorporates some veggies to get your morning started off right. They are the perfect addition to any breakfast or brunch menu!
Ingredients
- 2 tablespoons Olive oil
- 1 sweet potato (medium-sized or large)
- 2 teaspoons of salt
- ½ teaspoon chili powder
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika (smoked, sweet or spicy)
- 1 Red Bell Pepper
- 1 cup of corn (about 2 cobs worth if fresh, or frozen)
- 1 13 oz can of black beans
- ½ cup of water (or vegetable or chicken broth--more as needed)
- 1 cup of Kale (raw)
- 10 corn tortillas (optional: cheese, Salsa, sour cream, shallots or red onions for serving)
Instructions
- Rinse & chop your veggies: Rinse all produce. Skin and cut your sweet potatoes in one inch by 1 inch cubes. Cut the red pepper into 1 inch by 1 inch cubes, removing any seeds and the white inner ribbing of the peppers. If using corn on the cob, shuck and rinse corn before cutting kernels off lengthwise from top to bottom with a knife. Rough chop or tear kale removing the ribs.
- If using meat prepare as needed (cube, etc.) and cook the meat in your pan with ¼ teaspoon of all the seasonings and set aside in a bowl before beginning to cook vegetables.
- Cook sweet potatoes: Add sweet potatoes to 2 tablespoons of olive oil that has been heated in a large pan over medium-high heat. Add half of salt and spices and use wooden spoon to stir to combine. Cover and allow to cook for 10 to 15 minutes, or just until tender.
- Stir every 3-5 minutes to keep potatoes from burning.
- Add beans, red pepper, corn and kale: Drain and add beans and corn and stir to combine. Add ½ cup of water or veggie broth and remaining seasonings. Stir to combine and cover. Allow to cook for 5-6 minutes before adding chopped kale and cook for 2-3 more minutes, or until kale has wilted and cooked. Once all vegetables are cooked, turn off the heat and keep lid on.
- Serve: Warm tortillas (you can do this in a separate pan, or in the microwave for about 15 seconds) and spoon filling into each tortilla. Option to top with your favorite taco toppings (or honestly, whatever you have available—I always put Sriracha on mine) and serve.
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