Market Chef Jenny Breen showed us how to make some delicious summer tacos using market ingredients, and now you can try it for yourself using the recipe below!
Summer Veggie & Bean Tacos
By Jenny Breen
Ingredients
Taco Filling
- 1 small onion, diced
- 4-6 shiitake mushrooms, diced small
- 2 cloves garlic, minced
- 3 1/2 cups cooked pinto/black/kidney or other beans or legumes
- 2 Tablespoons olive oil
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1/2 cup cilantro, chopped or 2 teaspoons coriander
- 1 teaspoon salt
- up to 1/2 cup water as needed
- 12 corn tortillas
Optional: Roasted or Grilled Vegetables
- 4 cups assorted vegetables, diced (cauliflower, mushrooms, peppers, zucchini, onions, corn-off the cob etc)
- 1 Tablespoon cumin
- 1 Tablespoon coriander
- 1 Tablespoon red chili flakes
- 2 Tablespoons maple syrup
- 1/4 cup olive oil
- Salt
Optional: Pico de Gallo
- 1 small red onion, diced small
- 2 cloves garlic, minced
- 3 medium slicing tomatoes, diced
- 1/2 bunch cilantro, minced
- 1 cup corn kernels, removed from cob and steamed
- 1/4 cup lemon or lime juice (if not available, use rice or cider vinegar)
- 2 tsp salt
Optional: Quick Pickled Radish or Cabbage
- 1 cup radishes, sliced into thin strips*
- 2 tsp salt
- 2 tablespoons vinegar or lime juice
*cabbage can be used in place of radishes, or in addition to them
Instructions
Taco Filling Directions:
Heat oil in saucepan, add onion, garlic and spices. Saute for 2 minutes, then add mushrooms and sauté 3-4 minutes, add beans, salt, and water as needed. Cook covered on low heat to thicken until liquid is absorbed-about 10 minutes. Adjust seasoning to taste.
Roasted or Grilled Vegetables:
Combine diced vegetables in a bowl with the other ingredients. Roast the vegetables in 400 degree oven, or cook on hot grill. Add more oil if mixture seems dry. Cook until very tender, stirring as needed.
Pico de Gallo:
Combine ingredients in a bowl.
Quick Picked Radish or Cabbage:
Combine ingredients in a bowl. Allow to sit for at least 4 hours (this can be refrigerated up to 1 month).
To assemble the tacos:
Use filling above. Heat 1 dozen (12) corn tortillas wrapped in foil in the oven, or fry them one at a time in a small amount of oil, so they are soft and pliable and a little crispy. Serve with the assorted garnishes of your choosing and enjoy!
