In our house, veggie tacos are a go-to weeknight meal. I have been known to just sauté up whatever veggies are in the fridge, season them up and serve with tortillas, salsa and cheese. That is exactly how this recipe came into being. The best part is, you can change the veggies up with the season. I love using asparagus in the spring, zucchini all summer and Brussels sprouts through the fall and winter. This makes a great addition to a taco bar and it’s perfect when having vegan guests over, as well.
The addition of beans and spices like cumin and chili powder give my veggie tacos an authentic Mexican twist. Hominy rounds out the dish. Try these — you’ll love how easy and tasty they are.
- 1 tablespoon olive oil
- 1 shallot, minced
- 4 cloves garlic, minced
- 1 red bell pepper, small chop
- 1 pound brussel sprouts, trimmed and cut in half
- 1 can black beans- drained rinsed
- 1 can hominy- drained rinsed
- 1 tablespoon cumin
- ½ tablespoon chili powder
- salt and pepper
- Heat a pan over medium high heat, add the olive oil. Toss in the Brussels sprouts and sauté so that they get some color. Pour ¼ cup of water into the pan and cover, cook for a minute or two until the Brussels spouts are just tender. Remove lid and cook off any remaining water.
- Drizzle a bit more olive oil and add in the shallot and red bell pepper. Sauté until shallot is translucent and add the garlic; sauté for another minute careful not to burn.
- Add the beans and hominy. Stir to incorporate and season with cumin, chili powder, salt and pepper. Sauté until they have cooked through. Add a drizzle of salsa or water to the pan to bring up any bits that have stuck to the pan.
- Serve in small tortillas with cotija cheese, guacamole, cilantro or your favorite taco topping.