Daves Mexican Veggie Tacos Recipes

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.

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.

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.

Steps:

• In large fry pan, heat oil over medium heat.
• Cook the onion, celery, red or green pepper, jalapeno, and garlic until softened.
• Add garbanzo beans, spices, and a couple tsp of salsa.
• Stir until heated through.
• I like to fit the taco shells in a baking pan, spoon in filling evenly into the shells and bake in a 300°F oven for 5 minutes or so.
• It helps the shells from falling apart when you take the first bite.
• Remove from oven and top with your favorite toppings.