Quick Recipes Summer Vegetarian

Roasted Veggie Tacos

roasted vegetables

This meal came about when I was trying to re-purpose extra rice and beans that we’d brought home from a Mexican restaurant, plus some leftover roasted veggies.  Within 10 minutes we had an inexpensive and delicious vegetarian meal.  I love re-purposing leftovers, but never thought I could actually make use of the side dishes from last night’s Mexican food.  Success!  Here’s how to make them:

Place some corn tortillas on a baking sheet.  Put 1-2 tbsp cooked Mexican rice and 2 Tbsp of refried beans on top of each tortilla, then a generous portion of roasted (or grilled, or thawed frozen, or diced fresh) veggies and 1-2 Tbsp of your favorite cheese.

vegetarian tacos

Broil on high for 2-3 minutes (watch closely) until cheese is melted, then remove from oven

vegetarian tacos

and top with fresh chopped tomatoes, lettuce, avocado, radishes, olives, etc. plus dollops of salsa and/or Greek yogurt.

veggie tacos

Fold up and eat as a taco, or go the tostada route with a fork and knife.

veggie tacos

Fair warning: your baby (toothless and milk-only as she may be) might want some too!

vegetarian tacos

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2 Comments

  • Reply
    Dana
    August 12, 2011 at 2:10 pm

    Yum! What kind of olives are those? I do veggie tacos on the grill a lot but I love the broiling idea.

    • Reply
      Amelia
      August 12, 2011 at 9:17 pm

      These are just regular black olives, but you can use any kind you like.

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