Rajas con “Queso” Tacos (Vegan)
Last night I made rajas con “queso” tacos and they were both simple and delicious! But before we dive into that…a quick recap of this morning’s run. If you’re just here for the recipe, feel free to scroll to the bottom of this post!
First, breakfast! I had my regular pre-run meal (at least during the summer – it’ll switch to oatmeal once is starts getting cooler out); toast with sunflower seed butter, banana, and chia seeds.
I ended up taking a whole bunch of pictures on my run this morning. It was gorgeous out there and I saw a bunch of my favorite four-legged neighbors, including these two miniature donkeys I’ve been trying to befriend for months!
This one finally let me pet it today 🙂
View from the top of Cork Screw Hill.
And the bison crew!
They were even closer to the fence on the way back, but a family was there trying to get a picture, so I said, “Good morning,” and kept running to avoid messing up their shot.
Okay, now on to the tacos!
Rajas con “Queso” Tacos
Serves: 3-4 (makes about 8 tacos)
Prep time: 10 min. Cook time: 20-25 min.
For the filling:
- 1-2 Tbsp. avocado oil or EVOO
- 2 white or yellow onions, sliced
- 3-4 cloves of garlic, minced
- 4 poblano peppers, sliced
- 10 oz. cremini or button mushrooms, sliced (optional)
- 1 tsp. garlic salt
- White Bean “Cotija” Cheese recipe from Vegicano
- Corn tortillas (or taco-sized flour ones if you prefer the taste)
- Salsa and/or hot sauce
- Avocado (optional)
- First prepare the White Bean “Cotija” according to the linked recipe. Prepare the taco filling as the “cheese” bakes in the oven.
- For the filling, pour the avocado oil in a large pan or wok and raise the heat to medium-high.
- Once the oil is heated, add the onion, garlic, and poblano peppers. Cook until the onions are translucent, about 5-10 min, stirring regularly.
- Add the mushrooms and the garlic salt. Lower the heat to medium and cook for about 15 minutes more, until the mushrooms and peppers are soft.
- Heat up the tortillas, scoop on the filling, and top with the “cotija” cheese. Add salsa/hot sauce/avocado or whatever other toppings you like on a taco! Then serve and enjoy.
I served our with vegetarian refried pinto beans and brown rice mixed with salsa on the side for a little more volume. That way, the husband was able to take leftovers for lunch today.
Oh, and if you were curious what the “cotija” look like when it comes out of the oven…
Now back to watching this very dangerous Harry Potter movie marathon that has been on all weekend…
What are you having for dinner tonight?
Summer has made me want all the pizza, so pizza night it is (again!).
Did you go for a run this weekend?
Any other Harry Potter fans out there?