Let’s Taco’bout it: Veggie Tacos



Alright, I really meant to post this recipe several days ago, but life got in the way. Funny how that happens, right? The good news is it is finally Friday and I have a lovely weekend ahead of myself. My plans for the weekend include my 21st birthday (that snuck up on me!), playing some piano, doing some homework (always.), and hopefully lots of sunshine!

This taco recipe (the third out of five in my series “Let’s Taco’bout it”) is very easy and provides a great way to get a good variety of vegetables, which your body always appreciates. This recipe would be an easy one to tweak to your personal taste- add some more fun spices, more cilantro, a different variety of vegetables (more peppers, zucchini, yellow squash, sweet potato, go crazy!) I encourage full creativity here and hope you give these yummy veggie tacos a try. I love them with a squeeze of lemon, a few pieces of fresh cilantro, and some mango salsa. Yum!

Happy Friday. Here’s to you, and a good weekend full of sunshine and meals together.

Don’t miss the other tacos in this series- Let’s Taco’bout it!

Day One: Spiced Black Bean and Corn Tacos

Day Two: Island Tacos




  • 1-2 Tablespoons olive oil
  • 2 golden potatoes
  • ½ red pepper, diced
  • ¼ onion, sliced
  • ½ tomato, diced
  • 1 teaspoon minced garlic
  • ¼ teaspoon chili powder
  • 2-5 lettuce leaves, thinly sliced
  • Whole-wheat tortillas (corn tortillas for gluten free!)
  • Optional Toppings: Salsa (black bean and corn), avocado slices, pepper jack or queso fresco cheese


  1. Heat your olive oil in a large skillet over medium heat.
  2. Rinse the potatoes and dice into small bite-sized pieces. Repeat this process with the red pepper, onion, and tomato.
  3. Sauté the potatoes for around 10 minutes, stirring regularly. Once the potatoes are starting to brown and soften, add the red pepper, onion, and cook for another 5-10 minutes.
  4. Once the potatoes are starting to truly soften, add the tomato, garlic, and chili powder to the pan. Continue to cook for 3-5 minutes, and then remove from heat.
  5. Assemble your tacos on whole-wheat tortillas with thinly sliced lettuce strips, and two spoonfuls of the potato/pepper mixture. Top with avocado slices, salsa, and cheese as desired.
  6. Enjoy!


Notes and Tips!:


Red Pepper Quiche Cups



My mom makes a mean quiche recipe. It was one of those meals that my brother and I would always get excited about when we found out one was in the oven. This recipe is not exactly the same as her quiche recipe in ingredients, however the taste is similarly delicious. This wonderful gluten free recipe mimics the classic spinach, sausage, and cheese quiche.  I imagine it would be easy to replace this classic ingredient combo with another quiche variation, such as crabmeat and shrimp, if you prefer. However any way you do it, I don’t think you can go wrong here. It’s quick, nutritious, easy to warm up later, and did I meantion Delicious?!

All in all, I hope this recipe finds you sharing a meal with someone you care about. Happy cooking!




  • 3 large red bell peppers (try to find ones with flat bottoms, that will firmly stand up straight when set on a plate)
  • 3 eggs
  • 1/2 cup skim milk
  • 2 veggie “sausage” patties, cut or crumbled into pieces (I used 2 Morningstar sausage patties)
  • 1/2 cup shredded Gruyere or Mozzarella, (plus 2 tbs for garnish if desires)
  • Dash of salt and pepper for each paper as desired
  • 1/2 cup fresh spinach, chopped
  • 1 tbs scallions, chopped


  1. Place oven rack on the lowest position and preheat oven to 350.
  2. Cut the bell peppers in half, across the middle. (Save the top halves for a later meal by removing the stems, seeds, and freezing!)
  3. Place the bottom half of the bell peppers in a glass baking dish, cut side up. Try to arrange the peppers in a way that allows them to stand up on their own, or else baking will be difficult.
  4. In bowl, beat the eggs until well combined. Add the remaining ingredients (milk, “sausage,” cheese, salt and pepper, spinach, and scallions) and completely mix together.
  5. Pour the egg mixture into the red pepper cups until almost full (leave about 1/4 inch to 1/2 inch space at the tops) and sprinkle with cheese, if desired.
  6. Bake for 45-55 minutes or until the center of the quiche no longer wobbles when you gently shake the rack.


Notes and Tips!:

  • This recipe was slightly adapted from it’s original, posted on Domestic Fits
  • If you use, chopped frozen spinach, make sure to thaw, rinse and remove as much water as you can, too much moisture won’t allow this to set up.
  • The size of your peppers and how much egg filling you put in each one can affect whether this recipe makes 2 or 4 quiche cups. I originally intended to make 2 cups, but had enough filling for 3.
  • The original recipe calls for a combination of ½ milk and ½ heavy cream. I left out the heavy cream to lighten up the recipe and thought it tasted just fine. However if you want a creamier consistency, add the cream again