Two Lives, One Lifestyle

Roasted Veggie Tacos by Katie
July 22, 2010, 12:03 pm
Filed under: Katie, Lunch, Mushrooms

Why do they sell tortillas in packs of approximately 1 billion?  The more authentic, delicious varieties at least- not the low carb blah-blah ones. I’ve made fish tacos, chicken tacos, veggie tacos, egg tacos, you name it.

I had a bunch of leftover roasted veggies (balsamic, olive oil, S+P) and only a million tortillas leftover so voila.  First, mashed up some avocado to add some fat for staying power.

And then topped it off with warmed up vegetables- cherry tomatoes, zucchini, mushrooms, onions, and peppers.  They weren’t that oily in reality but they sure are shiny!

After the picture, I topped it with a dab of Greek yogurt in place of sour cream.  Definitely more delicious than a side salad for getting those vegetables in.


4 Comments so far
Leave a comment

yum! love those! and corn tortillas are so good!

Comment by lisaou11

I’m obsessed with corn tortillas.. no other will do

Comment by Katie@ Two Lives, One Lifestyle

Freeze ’em…
Or “mexican lasagna”…use the tortillas as noodles, just rip to fit baking pan and layer w/enchilada sauce/salsa or spanish tomato sauce. Lots of veg in between w/ cheddar or whatever cheese is in the fridge. Ground beef cooked w/ seasoning too. Throw in rice,beans as well….can you tell I make this as a clean out the fridge meal! 350,covered till heated thru. then uncover and let brown up a bit

Comment by Laurie

I made some enchiladas later in the week and almost made a lasagna of sorts with it, I still have plenty of shells so maybe next week.

Comment by Katie@ Two Lives, One Lifestyle

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