Food & Drink

Vegetable Tacos

Your Super Bowl party needn’t cater only to carnivores—lighten up the menu with these scrumptious veggie tacos (with healthy, sassy salsa) from Bold by Susanna Hoffman and Victoria Wise.

Photo © SweetOnVeg

White Wine-Simmered Vegetable Tacos

Serves 6 to 8

If the filling is the heart of the taco, salsa is the soul. A taco is hardly a taco without one. Here a tomato, onion, and lime juice salsa is tweaked with mint, not the usual leafy cilantro. All together, they add super sass to a vegetarian taco filled with corn, zucchini, and potatoes. (You might also use the salsa to accompany simply prepared fish or poultry dishes.)

5 medium-size (about 1½ pounds) red, white, or Yukon gold potatoes, unpeeled, cut into ¼- to ½-inch dice
6 medium-size tomatoes, cut into ½-inch dice
3 medium-size zucchini, cut into ¼- to ½-inch dice
1 large onion, cut into ¼-inch dice
1 large jalapeño chile, seeds included, chopped
2 cups corn kernels (from 2 ears corn)
2 teaspoons chopped fresh oregano leaves or 1 teaspoon dried
1½ teaspoons kosher or fine sea salt
¾ cup white wine
¼ cup fresh cilantro leaves
Sassy Salsa (recipe follows), for serving
12 to 16 flour tortillas, for serving
1½ cups sour cream, for serving

1. Combine the potatoes, tomatoes, zucchini, onion, jalapeño, corn, oregano, salt, and wine in a large pot and bring to a boil over medium-high heat. Reduce the heat and simmer, stirring from time to time, until the potatoes are done, 15 to 20 minutes. Remove from the heat and stir in the cilantro.

2. While the vegetables simmer, make the salsa and warm the tortillas.

3. Spoon some of the vegetables into a warm tortilla, top with a dollop of salsa and another of sour cream, fold, and savor.

SASSY SALSA

Makes 1½ cups

4 plum or 2 medium-size tomatoes, finely diced
2 tablespoons minced red onion
2 tablespoons fresh lime juice
2 teaspoons finely shredded fresh mint leaves
1½ teaspoons finely chopped jalapeño or serrano chile
2 teaspoons extra virgin olive oil
¾ teaspoon kosher or fine sea salt

Combine the tomatoes, onion, lime juice, mint, chile, oil, and salt in a medium-size bowl and stir to mix. Use right away, set aside at room temperature for up to several hours, or refrigerate overnight.