I hope you’ve had a great week! Mine has been busy + amazing!  Cleaning up from vacation, catching up with friends.  I’ve enjoyed TWO surprise nights with just girls (my favorite!) and I got to guest post about camping with my crazy daddy over at my friend Sarabeth’s blog while she was on vacation.

One night this week I went out to eat to catch up with a friend and we ordered the most wonderful vegetarian tacos.

They were oh-so-delicious and upon inspection, also SUPER simple.  I find that I am loving simple vegetarian meals right now.  Just a few fresh ingredients tossed together is about my favorite summer fare!

I came right home and tried to make them the next day and they were a huge hit.  My family gobbled them up, so I think you will too!  You should probably make some this weekend.  Hope you have a great one!

Veggie Tacos

16 corn tortillas

2 onions, sliced
6 cloves garlic, minced
12 ounces button mushrooms, quartered
1 pound zucchini, sliced
2 cups fresh spinach

olive oil, salt and pepper

cilantro for garnish

In a large skillet, saute onions, garlic, mushrooms and zucchini in a tablespoon of olive oil for 5-10 minutes, until vegetables are soft.  Add spinach and cook for one more minute.

Warm corn tortillas in a separate skillet.

Fill tortillas with about 1/3 cup of vegetable mix and fold.

Serve with salsa and guacamole.

Did you enjoy this post ?  Maybe you’d like to subscribe to the Chino House via RSS feed or by email. 

More recipes here.  Also, find me on Facebook, Twitter or Instagram!

The post Veggie Tacos appeared first on Alison Chino.