The Spicy Spatula

One thing you guys might not know about me is that one of the few foods I still will not eat is beets. I have tried them a few times over the years but unlike eggplant, they have not endeared themselves to me. I just can’t do it.

Nope.

No way.

Yet despite that when I saw beetroot tortilla shells, I decided, “What the heck, let’s give’em a try, right?” I don’t know why. Okay, that’s not entirely true. My hubs loves beets and I don’t make them nearly enough for him, and I was a fan of how calorie friendly they were compared to most tortilla shells.

So I tossed them in the shopping cart and figured we’d see what was what when the time came.

Well, the time came and they smelled very beet-y but they didn’t taste super beet-y.

I LOVE tacos and I don’t have them as much as I used to, instead I choose to have taco bowls or taco salads because let’s be honest with ourselves, taco shells are not exactly calorie friendly when you’re trying to lose weight unless you have like one taco and I can assure you that I am not a one taco kind of girl. I prefer more food for fewer calories, which often means lots of fresh, raw veggies.

So here we are an an unintended vegan taco night with beetroot tortilla shells. Are you excited or wary? Because me? I was both.

What You’ll Need:

*Skillet
*Medium mixing bowl
*Kitchen knife
*Ramekins (for spices)

Ingredients:

*Vegan mince
*Corn, cut off the cob (or frozen)
*Onion, diced
*Beetroot tortilla shells
*Vegan salsa (I made it fresh but you can do what you like)
*Jalapeno peppers
*Taco seasoning: cumin, oregano, smoky paprika, hot chili powder, garlic powder, chili flakes, cumin & salt & pepper

Instructions:

*Make the salsa. For this vegan salsa I hand chopped the onions, tomato, garlic, jalapeno and fresh herbs because I was feeling lazy and didn’t want to pull out the food processor, but you can totally do that.
*Heat skillet over medium-high heat. Add oil or if you’re looking for oil free vegan recipes, use waste free broth.
*Chop the onion and corn into uniform pieces so they will cook evenly. Add to the skillet and season with salt & pepper, cooking 5 to 7 minutes..

*Oh, I had 93 grams of leftover lettuce from lunch and used it because you have have vegan tacos without a little bit of roughage, am I right?
*Add vegan mince to the skillet, along with vegan Worcestershire sauce and your favorite vegan taco seasoning. Cook until warm.
*Warm beetroot tortilla shells in the oven for 1 to 3 minutes, until warm.

*Assemble vegan tacos.

*ENJOY!!!
*Feel free to add a nice, cold beer to your vegan taco dinner!

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