I LOVE taco night. I don't, however, always love meat. So when I convinced Jesse that we should make veggie tacos for dinner and he actually agreed, well I had won the day for sure. These were so good we both agreed they might even be better than the original beef tacos, which is a huge accomplishment, and you can't go wrong with more vegetables.
Chop up as much of the following as you want (I like everything to be just bigger than a corn kernel):
zucchini
yellow squash
red bell pepper
shallot (I'm really into shallots these days, dice this up much smaller than the rest)
jalapeno (this should also be very small)
Put these into a saute pan with a small can of yellow corn and saute them all together for a while, you know, until they're about half way cooked. Add in a package of taco seasoning with 3/4 cup water and turn the heat to simmer. Cook until it all looks done and has a nice saucy consistency. This is your "meat".
Meanwhile put some taco shells into the oven to heat up.
Chop up a tomato, lettuce and cucumber, open a can of sliced olives, shred your cheese (cheddar and mozzarella for us).
Refried beans are optional, they can go in your tacos, on the side, or as I like them, in between a soft shell and a hard shell for a double decker taco! Here's how to dress up that can of vegetarian refried beans: put the beans in a saucepan with about a tablespoon of each: green salsa, sour cream and shredded cheese. Mix it all up and heat until bubbly. Way more delicious than a regular can of refried beans.
To assemble the perfect double decker taco: spread a bit of beans onto a warm flour tortilla (the really small taco sized ones), add just a little bit of shredded cheese then wrap this contraption around a hard shell. Add in your veggie filling, top with the tomato, cucumber, olives, little more cheese, sour cream, green salsa and top with lettuce.
Of course you can make regular tacos, either hard or soft shell, but I just really like the combo, it's a delicious treat.
