Happy #MeatlessMonday everyone!
Today’s recipe sounds too good to be true. Why? Because not only is it CRAZY delicious, but it only takes 15MIN…from start to finish!! Crazy, right? Maybe. 🙂 Anywhoo, I had a taste for tacos. And I knew that it had to be meatless. And, I didn’t want to spend a ton of time standing over the stove. This recipe is perfect for a quick, yummy, light, semi-healthy (if you don’t count the tortillas) MEATLESS lunch or dinner after a long day. I hope you enjoy them as much as I did! Chime in and let me know if you’re going to try them. And let me know how they turn out!
Mia’s 15-min Vegetarian Tacos
What You will need to ‘Dig In’:
Fresh in-store made tortillas (our local grocery store makes them fresh daily)
2 large carrots
1- 1 1/2 cup fresh or frozen kale (I usually freeze mine a couple days after buying to make sure it doesn’t go bad)
Cilantro (for topping)
Guacamole (for topping)
**you can make your own or buy fresh from the grocery store
Pico de Gallo (for topping)
Parmesan cheese (for topping)
Extra virgin olive oil
Butter (optional)
Instructions:
With a shredder or knife, carefully shred the carrots into thin slices
Add kale to small pan on medium heat
Cook for 1 min, remove from pan and set aside (I cook the kale first because kale can produce a lot of water)
Drain any excess water
Add 1 teaspoon of olive oil to pan
Add carrots and cook for 3-4min, tossing often
Add cooked kale to pan with carrots
Season to taste (I used garlic powder, paprika, parsley, and a pinch of all-purpose seasoning)
Set aside
Tortillas:
**This process is just to warm the tortillas since you’ve already purchased them fresh**
Add 1/2 tablespoon of butter (optional) to small pan on medium-high heat
Once almost melted, add tortilla to pan, quickly coating both sides with butter
Allow one side to lightly brown (approx. 30 seconds)
Turn-over and allow other side to brown
Serve with toppings.
Serving size: 2 tacos
*These ingredients make 2 servings
Enjoy!
Copyright @MiaCreswell2017
Mia D. Creswell 