Go Back
–+ servings
Print Add to Collection

Leftovers Tacos with Fennel Orange Salsa

Cook Time 5 minutes
Servings 4 People

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

Items you can prep ahead (optional)

  • Make fennel orange salsa
  • Shred 2 cups cheese

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.

Notes

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!