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. 🙂