Any veggie and protein combo would work with these easy tacos. Don’t want beans? Cook some ground meat before adding the spices and veggies in. Top it with the sweet, juicy, crunchy fennel orange salsa and some creamy avocado for the perfect bite!
Pro taco tip! Melt cheese onto your corn tortilla, then add toppings. The cheese acts like a glue so your tortilla won’t fall apart. Plus you get melty cheese in every bite.
Ingredient Highlight
Fennel! This flowering bulb is a member of the carrot family, surprisingly. It has a slightly sweet, licorice flavor and very pleasant refreshing crunch. I love cooking or roasting fennel because it brings out it’s natural sweetness.
Fennel is a good source of fiber, potassium, vitamins A + C, calcium, iron, and many other minerals. I love fennel for it’s heart-healthy nutrients and digestive supporting fiber and carminative properties.
Servings 4 People
Cook Time 5 minutes Ingredients
- 1 tbsp olive oil
- 3 cups leftover roasted veggies, chopped
- 2 (15 oz) can black or pinto beans, drained and
- 1 tbsp chili powder*
- 1 tsp kosher salt
- 4-8 tortillas
- 1 ½ – 2 cups shredded cheese
- 1 avocado, sliced
- ½-1 cup Fennel Orange Salsa (see recipe)**
- *Use your fav taco seasoning blend (1 tbsp worth)
- **You can use any salsa or pickled red onions
Instructions
- In a large skillet over medium-high heat, add the oil, veggies, beans, and salt. Cook, stirring occasionally, until everything is warmed through. Stir in the chili powder and cook for 1 more minute, stirring often. Transfer to a bowl and cover to keep warm (I usually transfer to a pot with a lid!).
- Add tortillas to the pan over medium-low heat and sprinkle enough cheese to cover the tortilla, about ⅓ cup. Cook until the cheese has melted, about 1-2 minutes. Use a spatula to transfer to your plate.
- Top tortillas with beans/veggies, salsa, and avocado.
Items you can prep ahead (optional)
- Make fennel orange salsa
- Shred 2 cups cheese
Substitutions:
- Add meat by cooking ground meat in oil and salt, breaking into small chunks until cooked through. Then add in the veggies and spices.
- To make vegan, skip the cheese.
- Use your favorite taco seasoning blend (1 tablespoon worth).
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Taco filling: up to 6 days in the fridge if vegetarian, up to 4 days if contains meat
- Salsa: up to 6 days in the fridge
Leftovers + Repurposing:
- Warm up leftover filling and follow the recipe for warming the tortillas with cheese. Top with all the toppings!
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