Soft Veggie Tacos
Author: Andrea Cammarata
Ingredients
  • 4 flour tortillas
  • 1 cup sliced crimini or baby portabellas (psst they're the same thing)
  • 1 cup chopped yellow, white, or Spanish onions
  • 1 cup sliced red and green jalapeños
  • 1 large red sweet bell pepper, sliced
  • 1 large green bell pepper, sliced
  • 1 cup pepper jack cheese shredded
  • ½ cup fresh cilantro
  • sea salt
  • freshly ground black peppercorns
  • 3-4 tablespoons extra virgin olive oil
Instructions
  1. Slice, chop and shred all of the vegetables and cheese ahead of time. Prepping all of your ingredients is the key to cutting down the preparation time when it comes to getting food on the table without a lot of fuss.
  2. In a large skillet placed over med-high heat, add one tablespoon of EVOO. When the oil is hotsauté, onions, mushrooms, red and green bell peppercorns, add sea salt and freshly ground black peppercorns to taste. Set veggies aside.
  3. Wipe the excess oil from the skillet. one by one lightly warm flour tortillas.
  4. Place flour tortillas on a serving place and fill with sautéd veggies, add fresh cilantro.
  5. Serve.
Recipe by The Cottage Market at https://thecottagemarket.com/soft-veggie-tacos/