Taco Tuesday Inspiration: Easy Veg Tacos

Tacos are not just a Tuesday thing in our house. Ever since we found great corn tortillas at our grocery store, we’ve instituted taco night as an almost every-other-night dinner option. I know it looks like a lot, but I can usually whip all of this up in about 15-20 minutes.

Here’s what I do when I have no fancy plans for taco filling:

  • Mashed beans
  • Lazy guacamole
  • Garlic mushrooms
  • Quick salsa
  • Corn tortillas
  • Hot sauce


Mashed Beans


  • 1 can of beans (pinto or black beans work best)
  • 1 tsp cumin powder
  • Pinch of salt


  1. Empty a full can of beans into a pot and warm it on medium-high heat.
  2. Add about 1 tsp of ground cumin and stir with a spoon to combine.
  3. Stir your beans every once and a while while they’re warming up so nothing sticks. I usually heat my beans for about 10 minutes.
  4. Add a pinch of salt when your beans are finished warming (I use my lime salt).
  5. Mash your beans with a potato masher.
  6. Fin.

Lazy Guacamole


  • 2-3 ripe avocados
  • 1 lime
  • Pinch of salt


  1. Slice your avocados in half and remove the pit.
  2. Use a spoon to clean out the delicious green flesh of the avocado into a bowl.
  3. Juice your lime. Put half of the juice into the bowl with your avocado.
  4. Add a pinch of salt (I use the lime salt again).
  5. Mash everything together with the back of a fork or a potato masher.
  6. Give it a taste. You might need more lime juice.
  7. BONUS: If you have a head of roasted garlic you can take your lazy guacamole to a new level of awesome.
  8. Fin.

Garlic Mushrooms


  • 2 cups of chopped mushrooms. Use whatever you like best. I often use a mix of button, portobello, oyster, and shiitake.
  • 3-4 cloves of minced garlic
  • 1 sprig fresh thyme (pull the leaves off and discard the woody stem)
  • 1/2 tbsp vegetable or grape seed oil
  • Pinch of salt


  1. Heat a skillet on medium heat.
  2. Add your oil.
  3. Add your mushrooms and garlic at the same time.
  4. Cook, stirring frequently (but not continuously) for about 8 minutes. Your mushrooms will reduce in size and your garlic will get soft and a bit sweet.
  5. Add a pinch of salt and your thyme leaves.
  6. Cook for an other minute or two.
  7. Put your cooked mushrooms in a serving dish.
  8. Fin.

Quick Salsa


  • 2-3 tomatoes
  • 1/2 an onion
  • 1 lime
  • Chopped parsley or cilantro
  • Pinch of chipotle powder (to add a bit of heat)
  • Pinch of salt (I use the lime salt again)


  1. Chop your tomatoes into small pieces and put them into a bowl. I am for the size of a blueberry.
  2. Chop your onion, aim for the same size as your tomatoes. Add them to the same bowl as your tomatoes.
  3. Juice your lime over the onions and tomato.
  4. Add a pinch of salt and stir.
  5. Finely chop your parsley or cilantro and add it to your bowl. I use parsley because I can’t stand the taste of cilantro.
  6. Add your chipotle powder. You can add as much as you like, just keep tasting after each addition so you don’t go overboard.
  7. Stir everything together in your bowl. You can eat it right away or you can cover it with cling film and put it in the fridge for 20 mins or more to let the flavours marry.
  8. Fin.

Corn Tortillas

You can use the tortillas right out of the bag, but I like warming them up. In a naked skillet (no oil) on medium-high heat, place your corn tortillas in the pan. Flip after about a minute and heat for another 20 seconds.

Hot Sauce

If you like your tacos a bit spicy, use your favourite hot sauce.





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