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Vegan Tacos

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Most people think tacos and immediately picture tortillas filled with meat. We’re here to change that. We love offering vegan options at WECO, and tonight is one of our favorites. We roasted the mushrooms and squash with some aromatics and herbs, and then tossed them in some overgrown mizuna. The result is an earthy and fresh filling for your tortillas, that satisfies both your taco cravings and your vegan restrictions! The sides today are sneaky good. I would recommend mixing everything together, and covering it all in salsa roja, but to each their own! Here’s some broken down reheating instructions for making taco magic:

For the mushrooms and squash:

As i said before, I would just mix everything up and heat it all up together. However, if you are a purist (or have some picky eaters in your midst), you can simply warm everything in separate pans. Heat a large saute pan over medium heat, and once it’s nice and hot, toss in the roasted mushrooms and squash. Give it a few tosses, and then remove from the heat. The idea is not to cook the veggies any more than they already are, just to warm them up!

For the sweet corn and black beans:

We got one of the last harvests of sweet corn today, and boy is it good. These beans are our favorite part of the menu today. They have so much protein, and so much flavor! I would recommend warming these in the same pan as the squash, in the same fashion.

For the rice:

Starting to sound like a broken record here… Give it a toss in a hot saute pan, and enjoy!

For taco assembly:

If this is your first taco tuesday, well, you’re in for a treat. If you’ve been here before, you know the only rule is that there are no rules! As long as it’s in a tortilla, it’s a taco. Get creative!

Dinner Served. Dinner Solved.


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