Elise, just wanted to say that I’ve made this many times over the years – each time scouring the internet for a flavorful vegetarian taco recipe and ending up here. :) Thank you!
Last night I made a version which had some additions – a few mushrooms, a dash of smoked paprika, one poblano pepper, a can of rinsed and drained pinto beans (half of them mashed). Oh and inexplicably I’d run out of tomatoes, so substituted 3 or so tablespoons of jarred salsa.
Hi Nivedita, I’m so glad you like them! Love your ideas for additions too.
Very good! Replaced the courgette with pumpkin, was really good :)
We make these at least once a week during the summer! We roast the veggies in the oven and substitute grape tomatoes for the chopped (of course we live in San Francisco so warming the house with the oven is a GOOD thing in the summer) I have also used red and orange bell peppers, red onions, yellow summer squash, even leftover sweet potatoes. I like a dollop of Greek yogurt on top in lieu of sour cream.
I was in the garden and picked fresh tomatoes, summer squash, jalepenos, and basil. Found your recipe for veggie tacos and tried it out. Thank you, because I would have neglected to use cumin.
Oh yeah, cotija rocks.
I loved these tacos and will definitely make them again. I saved the chopped tomatoes to use as a topper for the tacos. I also topped them with avocado, shredded cabbage and red onion, as well as cilantro and feta cheese, which was a great substitute for the cotija. Besides being delicious, it was quick, healthy meal to make on a weeknight. Que bueno!
I tried these tonight —- added some corn and used a half can of tomato (nothing close to fresh around here this time of year), I served them with refritos & guacamole —- terrific. Thanks, Elise!
Yummy! This filling was tasty. I do a different method with the tortillas. I wrap them in a wet paper towel and microwave a stack of them for about 2 minutes (my microwave is weak) and then I spray them with oil and salt and pepper them. I lay them over the grates in a preheated 350 oven and cook them for about 5-7 minutes. They taste fantastic.
These are insanely good and easy. Ever since we first tried them, we’ve made them at least every two weeks, and every time we make them, we have them two nights in a row. I add diced portobellos to the veggie mix, and don’t use the cheddar, but otherwise follow the recipe exactly. We love, love, love them! Thanks for posting what’s become a family favorite!
So glad you like them! While we had zucchini in the garden I ate them every other day last summer. ~Elise
A lurker here – just letting you know I’ve made many of your recipes and they are great, either as is or as inspiration for something else.
We made these tacos awhile ago and they have become a requested menu item. I never understood how to do corn tortillas till now…The 25 year old boomerang son even makes them for himself, and I suspect he’s made them at the the home of friends too. A great recipe! Go ahead and make it already!
best. tacos. ever.
(no meat needed)
I made these twice this week- they were excellent!
I have made these 3 times now since reading the recipe. No cheese one time, different squashes another, different tortillas a third. They are a HIT each time. And no meat! I am going to abandon my “old favorite” taco recipe and make this the “new favorite”. Thank you zuccini beast!
I made the tacos last week. They turned out great! I added some canned mexi-corn and used pepper jack cheese instead. yum! Great the next day as left overs too!
Just made these for dinner tonight. They were amazing! I used feta and flour tortillas, since that is what I had. What a great way to use zucchini!
I made this a few minutes ago and I just devoured my first one. YUMMO! I didn’t have any cotija so I used feta. These were simply divine. Thank you for another wonderful recipe!
I made these tacos tonight, I threw in some cumin and a little chili powder on the veg’s, and I even used your recipe for the tortillas, too! Outstanding! Both! I had no idea it was that simple to make tortillas. I didn’t have a tortilla press so I took a tip from one of the commentors on the corn tortilla thread and used a zip-lock bag slit open for the dough ball and my heavy, flat bottomed sauce pan to press them out. It worked perfectly. Gosh, I’ll be making both of these recipes more often. So Good! Thanks again, Elise.
I saw this when you posted it, but just tried it tonight, and it is fabulous! I doubled the jalapenos, was quite liberal with the cumin and finished the exterior shell of the tacos with Parmesan cheese (a la Jimboy’s). The only cheddar I had in the house was Tillamook medium – next time I am going to part with some of the good stuff as a sharp cheddar would be welcome in this recipe!
Aces, once again!
I made these last night with all the fresh stuff from the garden. I used goat feta cheese and almond cheese (can’t do dairy) and I used brown rice tortillas (no corn or gluten). I then took them to a little supper club with friends and got rave reviews. Delicious! Thanks so much.
I made these AGAIN today (4th time in a week?) and this time added a dash of cumin and oregano to the veggies. I like the addition so have added it to the recipe.
Made these tonight and substituted Goat cheese for the Mexican cheese……AWESOME! I will be making these again, and again….. Let the veges get brown and do not forget the cilantro! Serve with scallops or salmon and wow what a great meal.
Made the tacos for lunch today. We really enjoyed them. This is perfect timing as we have a boomerang son at home who just became a vegetarian. Thanks for the veggie recipe.
(Sorry. Got a little carried away).
Only three days straight for lunch? I’ll see that three, and raise you another three.
Those look delicious. Open faced and with a fried egg on top, they’d be an amazing breakfast.
Excellent idea! ~Elise
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