Filled with sweet corn, diced zucchini, mushrooms, and grape tomatoes, these tacos are soft in the center with a slightly crunchy edge. Quick to make and customizable, this soft taco is delicious and perfect for a summer meal with your family.
Toasted soft tacos are a new fave!
Filled with so many delicious summer veggies, these tacos are addictive and healthy. Slightly toasted, the tortilla has a slight crunch on the outer edges and remains soft in the center. If you haven’t tried them lightly toasted before, you should. There’s so much more flavor.
Why are these soft tacos called “three-way”? Because you can customize them to your taste.
For the vegans, you can have the roasted vegetables. For those who want a little more protein or cheese, add cheese, an egg, or even leftover chicken. You can adjust this recipe to your taste easily so your whole family can enjoy.
I really really hope that you’ll give this recipe a try. It’s quick and easy to make, and it’s just perfect as a summer meal.
First, preheat the oven to 400oF. Line a baking sheet or a baking pan with foil. I lined a 13×9 baking pan with foil.
Slice the mushrooms and grape tomatoes, and dice the zucchini into bite size pieces.
In a medium to large bowl, add the corn, mushrooms, grape tomatoes, and zucchini.
Season the vegetables with Italian seasoning, crushed red peppers, and salt. Toss until the seasonings evenly coat the vegetables.
Pour the vegetables onto the baking pan.
Place the baking pan in the oven at 400oF, and roast the vegetables for about 10-15 minutes until all the vegetables have softened.
While the vegetables are roasting, line a second baking sheet with foil. Use nonstick cooking spray to lightly grease the surface. This technique help keeps the tortilla from sticking to the foil later.
Remove the vegetables from the oven once they have softened.
Lower the temperature of the oven to 375oF.
Now, you can customize your soft tacos. =)
If you prefer your soft tacos, exactly that, soft, you can scoop vegetables onto the tortilla and you’re set! Simple, right?
But if you want to try the toasted version, place three tortillas onto the baking sheet.
Depending on what you prefer, you can find and use vegan and gluten free tortillas. I used flour tortillas.
If you prefer your tacos vegan, spoon the roasted vegetables onto the tortilla and you’re ready to stick it into the oven.
If you like cheese, place cheese onto the tortilla before adding the roasted vegetables.
If you want extra protein, make a little dip in the middle of the veggies and crack an egg into the center.
You can customize the tacos according to everyone’s tastes, which makes everyone happy. =)
Place the baking sheet into the oven, and bake the soft tacos for 3-5 minutes at 375oF until the outer edges of the tortilla turns slightly brown.
If you add an egg, you will need to leave the taco in the oven for a few minutes longer until the egg white turns from clear to a solid white.
Serve the tacos warm.
Enjoy!
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Yes a definite must try !
I hope you’ll like it!
I just re-posted your recipe. I added Cilantro Chipotle Humus. I’m on a humus kick at the moment. 🙂 thank you for the inspiration. Be well
Thank you so much, Tracey! I’ll have to try it with humus! =)
Reblogged this on What's for dinner, Doc? and commented:
Here’s a great idea from Andrea at Cooking with a Wallflower. It’s a fabulous idea to use the CSA veggies. I was traveling this weekend so I came home to a refrigerator full of zucchini, carrots, spinach, arugula, lettuce and Swiss chard. I was scrambling to use as many veggies as possible when I found this post. I am blessed with an abundance of fresh produce and I’ll receive another box of fruit and veggies on. Thursday. These tacos can be modified to include any veggie and I served mine with Cilantro Hummus to boost the protein.
That’s it !! I’ve found my new food blog !!!
Thank you so much! I hope you’ll enjoy the recipes on this blog =)
I can’t wait to try them; I am on a taco kick and always enjoy beautiful, roasted veggies and certainly runny eggs!
I know. I’m currently obsessed with tacos. And I’m planning on another recipe with tacos soon. Hopefully. lol.
I really love the way you’ve re-invented the taco here. The egg version would be awesome with a creamy, melted chévre! Check out Bon Appetit’s black bean + feta taco with slaw for a change of pace on tacos, too.
Oooh. That sounds really good. I’ll have to check out Bon Appetit’s taco!
We had them last night… added in BBQ roasted corn, mushrooms and poblanos. 🙂 Always the homemade sala and guac.
Fabulous!!!!
Thank you!
I would have to add chicken to get the hubs to eat this… 😉 He loves his meat! Haha… wanted to let you know you have an award waiting @ http://foodgurly.com/2014/06/09/wonderful-team-member-readership-award/ , please do not feel the need to do anything if you do not wish to, just know you are appreciated and loved! xo
Thank you so much, Joanna. I’ll definitely claim it. It’ll just take some time to get around to writing a post for it! lol. Thanks again =)
Reblogged this on CrashCourse.
Hello Darling! I’m a huge fan of your work which is why I’ve nominated you for the Very Inspiring Blogger Award! http://idyllwilddesignsblog.com/2014/06/inspiring-blogger-award/#comment-268 xoxo, Idyllwild
Thank you so much, Connie! I really appreciate the nomination! =)
It is still breakfast time here but gosh! It looks so yummy! Thank you for sharing 🙂
Thank you so much, Myriam!