(veg) taco night

I've decided to coax my reluctant eater to the table by offering to let each person choose a dinner 1/week. Do the math, and this leaves me with 4 nights to plan what we've having...and 3 that are "audience choice". Because some days allow for cooking, and others need to be super quick, my older son got first dibs: taco night.

I did a major marketing run today, and either consciously or subconsciously forgot to buy meat. Oops. Must  have had that meatless resolution in the back of my mind as I loaded up on produce... I did forewarn my husband so there wouldn't be a "where's the beef?!!" comment at dinner. And bingo! Everyone loved tonight's veg tacos. Added bonus: I made enough (very consciously!) and froze half of the veggie taco filling for another up coming night when I am shorter on time. This filling would also be great in veggie quesadillas, which would require much less set-up/dishes...something to keep in mind, depending upon how busy my day is next go round.

Veggie Taco Bar

For the taco filling
Olive oil
Onion, chopped
Cauliflower, chopped
Zucchini, chopped
Frozen corn (no need to thaw, just cook from frozen..)
Dorot frozen garlic and cilantro (or fresh chopped)
chili powder
smoked paprika
salt & pepper, to taste

In a large saute pan, or pot, saute all of the above over medium-high heat until softened.

For the make-your-own taco bar
Veggie taco filling (above)
Taco shells, soft or hard
Shredded cheese
Sour Cream or Greek Yogurt
Tomatoes, chopped
Cabbage or lettuce, chopped
Guac and/or Avocado

Oh, and in case you're wondering what my "reluctant eater" has requested for tomorrow's dinner: my go-to meatballs and ants-on-a-log.