Eat Your Veggies…in a Taco!

August 3, 2010

If I were perusing the menu at a Mexican restaurant and noticed a vegetarian taco, I’d probably skip past it without a second thought.  I now know that would be a mistake.  Lord Bayless has once again shown me the light, using only a few ingredients to create a healthy and delicious alternative to the meat-filled taco.  The sweet onions, the salty cheese and the bitter spinach work well together, but the salsa or hot sauce is an absolute necessity.  Without it, the dish is slightly bland, though the textures are nice.  But the salsa/hot sauce unites the ingredients in a magnificent way, making the taste buds dance. Enjoy!

Rick Bayless’ Spinach, Carmelized Onion, Fresh Cheese and Salsa Tacos

(serves 4)
10 oz. spinach leaves, washed and torn into pieces
1 ½ tbsp. olive oil
1 large onion, sliced ¼-inch thick
3 garlic cloves, peeled and minced
1 tbsp. red pepper flakes
½ cup chicken or vegetable broth or water

½ tsp. salt
12 corn tortillas, warmed
1 cup crumbled Mexican queso fresco or Feta cheese
¾ cup salsa or hot sauce

In a large skillet, heat the oil over medium-heat. Add the onion and stir occasionally for about 7-8 minutes, until they become golden and caramelized. Add the garlic and red pepper and stir for 1 minute, until fragrant. Add the broth or water, greens and salt. Cover, reduce heat to low and cook until the greens are almost tender, about 2 minutes, stirring occasionally. Remove lid and turn heat back to medium, stirring, until the mixture is nearly dry; adjust salt to taste. Fill the warm tortillas with veggies and top with crumbled queso and salsa or hot sauce.  Eat!



  1. I do the exact same combo for pizza on the grill but I add mushrooms too. I sweat the mushrooms, wilt spinach and caramelize the onions inside then finish on the pizza. So delicious!

  2. The one thing I’ve learned about cooking is that almost anything is yummy when combined with tortillas, salsa and cheese.

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