Aimee Fortney's Quick and Easy Veggie Tacos - WSMV News 4

Aimee Fortney's Quick and Easy Veggie Tacos

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Looking for something tasty, healthy and also quick? These veggie tacos will please even the meat lovers!


  • 1 tablespoon olive oil
  • 2 carrots cut into strips
  • 1 red bell pepper cut into strips
  • 1 red onion cut into long slices
  • 1 can of black beans drained and rinsed
  • 1 small bag of frozen corn
  • 2 cups spinach
  • 8 small flour tortillas
  • 4 ounces goat cheese (softened at room temperature)
  • Cilantro for topping
  • Avocado for topping
  • Limes to squeeze on top

In a large skillet, heat olive oil, then add carrot, bell pepper and red onion. Cook until the vegetables are softened, then add spinach and cook until wilted. Next, add black beans and corn and cook for about 2 minutes just to heat.

Crisp your tortillas by heating them in a small pan with no oil for about 30 seconds to 1 minute over medium high heat on both sides. Spread softened goat cheese on the tortillas, then fill them with the veggie mixture, top with cilantro and avocado, then squeeze fresh lime juice over the entire mixture. Enjoy! (Play with this mixture and add other vegetables like squash, zucchini, mushrooms; anything that you have works great!)

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