Food :: Insane Gourmet Tacos

here's a Taco Tuesday recipe that we kept adjusting + adjusting until we got to the point where we took a bite, looked at each other + said, "these are insanely good!" i prefer the veggies only version as i try to limit my meat eating, but you can add any meat to this dish + it fits nicely. (meat version :: season the meat with garlic, salt, pepper, olive oil, rosemary, thyme, + red chili peppers, dice or slice into strips, garnish with parsley + cook to your preference.)

INGREDIENTS

flour tortillas (i get the thicker, soft taco version for better hold)

cheddar cheese

broccoli

carrots

mushrooms (baby portobellos work nicely)

bell peppers (red + orange because they pack more nutrients)

garlic (minced)

olive oil

salt

pepper

cayenne seasoning

cucumbers

tomatoes (cherry-sized tomatoes are quicker to slice)

cilantro

cayenne pepper

lemon

black beans

greek yogurt (plain)

goat cheese (crumbles)

green pre-made salsa

DIRECTIONS

chop veggies into small bite-sized pieces

heat skillet on medium with 2 tbsp olive oil

add broccoli, carrots, bell peppers, + mushrooms

1 tbsp minced garlic

sprinkle of cayenne pepper, salt, + black pepper

heat until vegetables start to caramelize, but aren't soggy.

make sure they still have some crunch to them.

you can tell the carmelizing is happening when you see the veggies + the pan start to turn.

add additional spice to the veggies with fresh cayenne if you want more kick.

once veggies are ready, set them aside in a bowl.

add more olive oil to preheated pan.

sprinkle cheddar cheese directly into the bottom of the pan.

place tortilla on top. it's important to be using a good non-stick pan.

press the tortilla down periodically as the cheese melts to ensure it sticks to the tortilla.

to check it's readiness, lift one edge slightly, then when ready turn over to give the opposite bare side a light browning. only do this when the cheese has a crunchy top. it gives it a great texture + flavor in your tacos + brings them up a notch.