Teriyaki Veggie Tacos

I’m pretty proud of myself for this one. A change in our schedules meant that we would both be home for dinner unexpectedly, and with a fridge full of produce and a packed vacation schedule coming up, it meant we needed to take this opportunity to clear out that refrigerator! I decided to use up the tortillas that had been in the back of the fridge for probably too long and the portobellos that I’ve been meaning to use for the past nearly two weeks. There was also some browning cauliflower and a bag of wilted spinach to get through. A few ingredients later, and I had come up with a plan.
These are basically veggie tacos with teriyaki sauce drizzled on them to serve. (I guess we can’t really call them tacos because the only resemblance they have to Mexican tacos is the tortilla, but it sure does make them more fun to eat!) The flavors totally work, and it was a nice and different surprise meal that was done in 20 minutes or less. Score!

3 portobello caps
flour tortillas (8inch)
some leftover cauliflower, chopped small
1/2 red pepper, chopped small
handful of baby spinach
1 clove garlic, minced
drizzle teriyaki marinade

Cook garlic, red pepper, and cauliflower in olive oil over medium high heat. Allow to brown, and then stir frequently and turn the heat down to medium low to cook through. At the last second, stir in the spinach to wilt. Meanwhile, slice portobello caps about 1/2 thick. Place in separate pan in olive oil on medium heat, tossing every so often to cook evenly on all sides. Salt to taste. When brown, place a few slices of portobellos in a tortilla and top with cauliflower mixture. Drizzle with teriyaki marinade to your liking. Enjoy!

Serves 2

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