One of the things I’m most happy about as a parent is when I can find/create meals that my child will actually eat and enjoy.  I tried to do that with The Recipe Girl Cookbook– focused on family-friendly meals that EVERYONE will enjoy. My family does enjoy all of the recipes in the book.  I continue to experiment, and I’d love to say that my son wants to eat everything I make for dinner, but that’s not always the case. This was one of those dinners I had in my head, so I opened my vegetable drawer to see what was lurking in there and basically just grabbed what I saw.  Also in my head was the thought that my son doesn’t like most vegetables, but I was bound and determined to make this recipe delicious enough for a veggie-weary child.

I went with yellow squash, zucchini, onion, red bell pepper and sweet potato.  Corn would work nicely in here too, as would butternut squash.  These are tossed with a small amount of olive oil and salt and pepper, then roasted for 45 minutes.  This step can be prepared the night before and then just combined w/ the rest of the ingredients to make the tacos.

I like to prepare taco tortillas the way my Mom taught me to make them.  I fry them in oil.  Yes, OIL!  They’re just kind of the best that way- nice and pliable and they do not crack apart when you eat them.  Just heat the oil and fry each tortilla for about 20 seconds (see the recipe below for details).

Those roasted veggies are mixed with black beans and a can of Ro-Tel tomatoes (you can use freshly chopped tomatoes and canned chiles if you’d like).  A homemade taco-spice blend is mixed in too.  Tuck a few spoonfuls of the mixture into the center of each tortilla…

… then add your fixings!  I opted for a few good slices of fresh avocado and crumbled feta cheese.  Dress them up however you’d like though… other nice add-ins: lettuce, fresh tomato, salsa and sour cream. So I’m guessing you’d like to hear the results?  On whether or not my kiddo enjoyed these “vegetable” tacos?  Well, it turns out the little guy had a horrible headache and opted to skip dinner entirely.  So I’ll have to try it out on him another time.  I can tell you, however, that my husband and I thought they were very, very good and chowed down on three tacos each!  The roasted vegetables lend a slightly sweet flavor to the taco.  So good!

Here are a few more vegetarian taco recipes you might enjoy:

Roasted Potato and Asparagus Tacos by Herbivoracious Sweet Potato and Black Bean Tacos by Mountain Mama Cooks Mushroom Tacos by A Cozy Kitchen Zucchini- Mushroom Hominy Tacos by A Veggie Venture