I used to be a huge Meatless Monday participant. In my opinion, Meatless Monday is great if you’re not too sure about living a complete vegetarian life but you’re interested in doing better. I remember convincing some of my friends to jump on board with me. You know: misery loves company (JUST KIDDING). A simple way to ease meat lovers into not eating meat is tacos. Trust me on this one. Who doesn’t love tacos? And if you raised your hand, let me change your mind with these veggie tacos.
This recipe is inspired by something I saw over on Love and Lemons but don’t get too excited – I made a very lazy version. Please go check out Love and Lemons’ recipe because, good lord, it looks delicious. I wanted to make tacos and preferably a veggie option but I was pressed for time one night. Good thing I was limited on time because these were YUMMY.
I don’t make a lot of veggie dishes at home, though I try to. When I do, I try to make it something worthwhile. John, who loves all things meat, enjoys when I make vegetarian dishes and I appreciate that. In fact, a couple veggie dishes that I make (like this one) John says are his favorite.
Veggie tacos: corn & green bean
Alright, let’s get into these tacos.
Like all tacos, they’re easy. Put the ingredients out and let whoever you’re cooking dinner for, fill up the tortillas. I mean, let’s not make this difficult, people. To further my lazy (but delicious) veggie tacos, instead of going to the store to purchase salsa, I used this peach tomatillo salsa (ooooh it’s good). I already had some in the fridge so I didn’t trouble myself by making more salsa in case you were worried about that.
I think these tacos are wonderful far beyond a Meatless Monday. Serve them for a weekend dinner or even better: a barbecue. Don’t roll your eyes. Veggie tacos at a BBQ are just fine. Especially if they’re filled with corn and green beans.
Ingredients
- Red onion, cut into chunks
- Handful (or two) of green beans, halved
- Olive oil
- Corn (however much you want)
- Cilantro, chopped
- Tortillas, warmed
- Peach tomatillo salsa
- Feta cheese, crumbled
- Jalapeño, sliced (optional)
Instructions
- Heat oven to 400 degrees.
- Layer onions on a baking sheet and drizzle with olive oil. Roast until the onions have softened and charred.
- Meanwhile, blanch the green beans: drop them in a pot of boiling water and cook until they're bright green (about 3 minutes). Then immediately transfer them to a bowl of ice water to shock them and stop them from cooking.
- Heat olive oil in a skillet then add the corn. Cook in a single layer on one side on high heat until the corn chars; flip over and repeat.
- Add the onion, corn, green beans and cilantro to a bowl, season with salt and pepper and drizzle with olive oil.
To assemble the tacos
- Top warm tortillas with the corn mixture, top with peach tomatillo salsa, feta and garnish with jalapeño, if using.
