Daves Mexican Veggie Tacos Recipes

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DAVE'S MEXICAN VEGGIE TACOS



Dave's Mexican Veggie Tacos image

One pan. Great spice. People will beg for the recipe. I swear by this and I'm not even a vegetarian. Substitute your favorite cheese for the queso fresco if desired.

Provided by Dave

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 8

Number Of Ingredients 18

1 tablespoon oil, or as needed
4 carrots, chopped
1 potato, chopped
2 leeks, chopped
1 onion, chopped
1 sweet potato, shredded
1 (15 ounce) can black beans, rinsed and drained
2 tablespoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 pinch cayenne pepper
salt and ground black pepper to taste
16 (6 inch) corn tortillas
1 avocados - peeled, pitted, and mashed
½ cup crumbled queso fresco
½ cup salsa
¼ cup finely chopped fresh cilantro
½ teaspoon lime juice, or to taste

Steps:

  • Heat oil in a skillet over medium heat; cook and stir carrots until lightly browned, about 5 minutes. Add potato; cook and stir until lightly browned and mostly tender, 5 to 10 minutes. Add leeks and onion; cook and stir until onion is lightly browned, 5 to 10 minutes.
  • Mix shredded sweet potato, black beans, cumin, oregano, chili powder, cayenne pepper, salt, and pepper into carrot-potato mixture; cook and stir until sweet potato is tender, about 10 minutes. Remove skillet from heat and transfer sweet potato mixture to a bowl, scraping skillet clean with a rubber spatula.
  • Heat each tortilla in the same skillet over medium heat until warmed, about 30 seconds per side. Spread mashed avocado onto each warmed tortilla and top with sweet potato mixture, queso fresco, salsa, cilantro, and lime juice.

Nutrition Facts : Calories 334 calories, Carbohydrate 56.2 g, Cholesterol 5 mg, Fat 8.9 g, Fiber 12.4 g, Protein 11 g, SaturatedFat 2 g, Sodium 400.2 mg, Sugar 5.8 g

DAVE'S MEXICAN VEGGIE TACOS



Dave's Mexican Veggie Tacos image

One pan. Great spice. People will beg for the recipe. I swear by this and I'm not even a vegetarian. Substitute your favorite cheese for the queso fresco if desired.

Provided by Dave

Categories     Mexican Recipes

Time 50m

Yield 8

Number Of Ingredients 18

1 tablespoon oil, or as needed
4 carrots, chopped
1 potato, chopped
2 leeks, chopped
1 onion, chopped
1 sweet potato, shredded
1 (15 ounce) can black beans, rinsed and drained
2 tablespoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 pinch cayenne pepper
salt and ground black pepper to taste
16 (6 inch) corn tortillas
1 avocados - peeled, pitted, and mashed
½ cup crumbled queso fresco
½ cup salsa
¼ cup finely chopped fresh cilantro
½ teaspoon lime juice, or to taste

Steps:

  • Heat oil in a skillet over medium heat; cook and stir carrots until lightly browned, about 5 minutes. Add potato; cook and stir until lightly browned and mostly tender, 5 to 10 minutes. Add leeks and onion; cook and stir until onion is lightly browned, 5 to 10 minutes.
  • Mix shredded sweet potato, black beans, cumin, oregano, chili powder, cayenne pepper, salt, and pepper into carrot-potato mixture; cook and stir until sweet potato is tender, about 10 minutes. Remove skillet from heat and transfer sweet potato mixture to a bowl, scraping skillet clean with a rubber spatula.
  • Heat each tortilla in the same skillet over medium heat until warmed, about 30 seconds per side. Spread mashed avocado onto each warmed tortilla and top with sweet potato mixture, queso fresco, salsa, cilantro, and lime juice.

Nutrition Facts : Calories 334 calories, Carbohydrate 56.2 g, Cholesterol 5 mg, Fat 8.9 g, Fiber 12.4 g, Protein 11 g, SaturatedFat 2 g, Sodium 400.2 mg, Sugar 5.8 g

DAVE'S TACOS



Dave's Tacos image

Our kids begged for this every Friday when they were growing up. Now they ask for it everytime they come over. One of the very few things hubby knows how to cook :lol:

Provided by puppitypup

Categories     < 30 Mins

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 14

1 lb ground beef
1/2 onion, diced
2 tablespoons tomato paste
1/2 teaspoon salt
2 teaspoons mild chili powder
1/4 teaspoon cumin
1/2 teaspoon cilantro
12 corn tortillas
1 cup shredded cheese
1 cup shredded lettuce
1 tomatoes, chopped
1/2 cup sour cream
taco sauce
oil (for frying)

Steps:

  • Preheat the oil on medium-hi. (Choose the pan for frying the shells carefully. It should be just a little bigger than the taco shells in diameter, and have straight sides so the minimum amount of oil can be used. It's easier to handle the shells if the pan is fairly shallow - no more than 3 inches deep.).
  • In a separate pan, brown onion with meat and drain grease. Add tomato paste and spices.
  • Continue to simmer meat while frying shells. Fry each tortilla quickly, less than a minute each, folding in the middle while frying. Drain on paper towels. Add more oil if needed. Shells should still be fairly soft.
  • Fill taco shells with meat and serve. Cheese, lettuce, tomato, sour cream and taco sauce should be served with the tacos so that everyone can fix their own.

Nutrition Facts : Calories 947, Fat 51.9, SaturatedFat 21.2, Cholesterol 146.8, Sodium 2109.4, Carbohydrate 86, Fiber 30.7, Sugar 10.2, Protein 52

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