Tag Archives: mexican

Veguary day 6: Veggie soft tacos

I’ve already spoken about my obsession with soft tacos. I never understood how great they were until I left home and started cooking for myself. There’s no need for a side dish or any planning whatsoever – just chuck things into a tortilla and devour. My non-Veguary standard easy dinner is composed of: 2 soft tacos, 100g prawns (both of which can be kept in the freezer), enchilada sauce, spinach, cucumber, cherry tomatoes, capsicum, garlic and chilli (all of which I always have on hand in the fridge). The vegetarian version takes a little more forethought, but not much! It’s inspired (read: stolen) from Mad Mex, one of those Mexican ‘nouveau takeaway’ chains where you pick your burrito style, pick a protein, add one of a variety of salsas, and they make it for you on the spot. Kind of like a Mexican Subway, but… well, nicer, and somewhat less processed.

Roast veggie soft tacos!

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  • 2 white corn tortillas
  • 1 portabella mushroom
  • 1/4 eggplant
  • 1/2 zucchini
  • 1/2 red capsicum
  • Handful baby spinach
  • 1/2 lebanese cucumber
  • 5 cherry tomatoes
  • 1/2 125g can 4 bean mix (use black beans if you can find them!)
  • Old El Paso enchilada sauce
  • 1/4 brown onion
  • 1 clove garlic
  • 1/4 avocado
  • 20g light tasty cheese
  • Olive oil and pepper

Pop the mushroom, capsicum, eggplant and zucchini in a baking dish, add a splash of olive oil, pepper and any herbs you have on hand, and roast on 180C for 30-50 minutes, depending on how hungry you are. When you’re 5 minutes away from hunger implosion, brown the onion and garlic in a small saucepan, then add beans and enough sauce to cover. In a dry (not oiled) frying pan, toast the tortillas for 30 seconds on each side. Layer each tortilla up with the roasted veggies and bean mix, with a few slices of avocado and a sprinkling of cheese on each one. Pop the tacos back into the oven to melt the cheese while you cut the cherry tomatoes in half, chop the cucumber into slices, and take the spinach out of its bag and put it onto a plate (salad: done!). Add the now-melty-and-delicious tacos to your plate. Arriba!

Total calories: 367.

PS: this is a very easy dish to make twice the amount of for the next evening. Just make double the roast veg and use the whole tin of beans (plus two cloves of garlic and half an onion instead of a quarter) and keep the roast veggies and bean mix in containers in the fridge, ready to reheat – you can toast the tortillas and assemble it all in no time the next day!

I really do implore anyone committed to the ideal of being healthy while maintaining absolute laziness to keep a selection of roast-able veggies in the crisper, ready to go. There’s nothing worse than getting home from a massive day and knowing that, before you can even EAT, you have to think of something to cook, go to the shops, and then cook the damn thing. Any meal involving roast veg generally tastes like it’s taken a bunch of effort, despite being very much a ‘set and forget’ kind of situation.

Also, I discovered the wonders of white corn tortillas at my local Coles while comparing labels. I was tossing up between the ‘light’ and ‘multigrain’ options when I noticed these little fellas on the bottom shelf. They’re super low in calories (90 calories for two – even the 96% fat free tortillas are 130 calories for one) as they’re made from corn instead of wheat. You do have to toast them lightly in a pan before you use them or they’ll taste a bit gluey. But at 45 calories apiece, you can afford to go all out with your fillings, which is a much more satisfying way to eat anyway!

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