THE RECIPE JOURNAL · Main Course
Tacos Stuffed with Veggies
These colorful tacos are packed with fresh, crunchy veggies that make every bite a burst of flavor. Perfect for a quick, healthy meal that’s as satisfying as it is delicious!
FROM THE KITCHEN • Tacos Stuffed with Veggies
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Roast Sweet Potatoes
Start by heating your oven to 375°F (190°C). In a bowl, toss the diced sweet potatoes with 4 1/2 teaspoons of olive oil, garlic, and a pinch of salt until everything is nicely coated. Spread them out in a single layer on a baking sheet with a rim and pop it in the oven. Roast the potatoes, giving them a good stir every 15 minutes, until they’re tender and cooked through—this should take about 40 minutes.
02
Saut onions and corn
While the potatoes are roasting, warm the remaining 1 1/2 teaspoons of olive oil in a skillet over medium heat. Add the chopped onion and cook it until it turns translucent, which usually takes around 5 to 10 minutes. Then toss in the corn and cook until it starts to brown a bit, about 5 to 8 minutes.
03
Simmer Sauce and Mix
Next, stir in your taco sauce, taco seasoning, and coriander. Pour in the water and let everything simmer gently until the sauce thickens slightly, around 3 minutes. Once the sweet potatoes are done roasting, add them and the black beans to the skillet. Give it all a good mix so the veggies get coated in that flavorful sauce.
04
Serve and Enjoy
Finally, spoon the mixture onto your tortillas and enjoy!
Why you’ll love it
These tacos are full of fresh, colorful vegetables that make every bite feel light and satisfying. They are a great way to enjoy a healthy meal without missing out on flavor. Plus, they come together quickly, perfect for busy weeknights.
How to serve
Serve with a side of guacamole or salsa for added zest. A squeeze of fresh lime juice on top brightens the flavors. Adding a dollop of sour cream or a sprinkle of cheese can also enhance the experience.
Storage & leftovers
Keep any leftover veggies separate from the tortillas to avoid sogginess. Store the filling in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before assembling.
