Veggie Tacos
For making stuffing
  • Olive oil- 1 tbsp
  • Carrot, grated- 2 large
  • Green pepper, chopped very small- 2
  • Tomatoes, chopped small- 2
  • Black beans or refried beans, canned (optional)- ½ can
  • Pickled Jalapeno, cut small- 7 to 8 slices
  • Ground Cumin- 2 tsp
  • Paprika or chili powder- 1 tsp
  • Salt- to taste
  • Cilantro, chopped- ¼ cup
Other ingredients
  • Salsa (optional)- to top
  • Cheddar or mixed cheese- to top the tacos
  • Crispy Tacos, store bought- 10
  • Sour Cream- for dipping
Making stuffing
  1. Heat a pan over medium heat, add olive oil.
  2. Add grated carrot and little water to it, cook covered for a few minutes.
  3. Add green pepper, cook for a couple of minutes.
  4. Add tomatoes, cook covered till mashed up.
  5. Add pickled jalapenos, combine well.
  6. You could even add black beans or refried beans to the veggies, let it heat up.
  7. Add ground cumin, paprika and salt to taste, combine well.
  8. Cook till all the water has dried up and veggies have cooked well.
  9. Taste and add more paprika or salt if needed.
  10. Sprinkle cilantro and cook for a minute.
  11. Remove from heat and keep aside.
  1. Preheat oven to 350 F.
  2. Line a baking sheet with aluminum foil.
  3. Stuff the store bought tacos with the prepared veggies.
  4. If you want you could top the veggies with salsa.
  5. Top the veggies with cheese.
  6. Place the tacos on the baking sheet.
  7. Since the tacos are folded, to make it stand straight you could lean the tacos to one another.
  8. Bake for 10 minutes or until cheese has melted and is golden in color.
  9. Remove from the oven and serve warm along with sour cream.
•You could even stuff the prepared veggies into a tortilla, fold it and bake.
•For non-veg version: add shredded chicken or ground beef.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at