Recipe: The Easiest Veggie Tacos EVER (Hunger Challenge 2011)

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Recipe Description

It never ceases to amaze me how many great meals I’ve made with leftover veggie scraps over the years.  You know, those odds & ends that you might have leftover from making a stew or a large salad; the ones that you might consider useless after a while. 

But as I’ve shown here on PGEW time & time again, those little scraps come in very handy.  From salads to soups, all those little bits-of-this and pieces-of-that can add up to some fabulous dishes – and clear some valuable space in your fridge crisper!

My latest creation isn’t anything groundbreaking or new – after all, veggie tacos seem to be all over the place nowadays – but it’s something I hadn’t realized that I prepared as often as I do.  And with good reason: these little tacos are filling without being loaded with fat, and 100% delicious.  They’re also extremely versatile, allowing you plenty of flexibility to use whatever your favorite veggies may be.  For my Hunger Challenge edition, I used the last of my zucchini from my last farmer’s market run, as well as some fresh corn, tomatoes, and some of the beans I’d cooked up on Day 1 of the challenge.  It was a nice late summer combination, but again, feel free to use whatever veggies you like most. 

Did I mention these are also ridiculously inexpensive to make?  Two of these little tacos will only set you back about $0.98 without the cheese, and about $1.48 with cheese.  Not bad when you’re trying to make ends meet – financial ones and the tail ends of all those veggies.  🙂

Details Recipe Information

  • Prepare: 10 Mins
  • Cook: 15 Mins
  • Difficult: Easy
  • Serving: 2 tacos
  • Cost per serving: $1.48
  • Nutrition: for each serving
  • Calories: 302.8
  • Fat: 11g
  • Cholesterol: 14.3mg
  • Sodium: 419.1mg
  • Potassium: 463.7mg
  • Carbohydrates: 33.7g
  • Protein: 11.1g


  • 1 small zucchini, chopped
  • 1 Roma tomato, chopped
  • 1/2 cup corn
  • 1/2 cup cooked black beans
  • 1/2 cup diced red onion
  • Pinch of salt & pepper
  • Pinch of ground cumin
  • 1 tbsp cooking oil (or a small amount of cooking spray)
  • 1 pepper jack cheese stick, grated (optional)
  • Salsa, sour cream, etc. (optional)


In a small skillet, heat the oil over medium-high heat.  Add the onion and cook for about 1 minute, until it starts to turn translucent.
Add the zucchini, corn, black beans and seasonings, and cook for 2 minutes, so that the zucchini softens a bit but is not mushy.  Remove from heat.
Heat the tortillas until soft.  Spoon equal amounts of veggies onto each one and add the diced tomatoes.  Sprinkle with a small amount of grated cheese, add your favorite taco toppings, and enjoy!

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