Veggie Tacodillas - You Won't Even Miss the Meat!

I love Mexican cuisine! And tacos and quesadillas top the list of my favorite Mexican dishes to eat and make. But what if I could combine the two to get both in a single dish? Inspired by a recipe I tried from one of our favorite cookbooks, I gave it a try and ended up creating a delicious new “smash-up” – Veggie Tacodillas!  Read on to see how to make these crispy on the outside, yet soft and chewy on the inside treats!

Next to Italian, Mexican cuisine comes in as one of Laurie’s and my top choices for breakfast, lunch, or dinner! A recent influx of great new Mexican restaurants here in Sarasota has been a welcome change from the recent past, where really good Mexican cuisine was difficult to find around here. Laurie and I have been frequenting these establishments and thoroughly enjoying the great food (examples include Irma's Tacos, Circo, Fuego Comida and Tequilla, and Agave Bandito. We have also been working our way through some of our Mexican-focused cookbooks and looking for inspiration to create our own original dishes.

A few weeks ago, I made a shrimp taco recipe from one of our America’s Test Kitchen cookbooks and fell in love with it. So, what made the recipe so good? While the filling was great, the way they finished the tacos in the oven with the tortillas covered in cheese was genius! They even used the term “Tacodillas” to describe the tacos, so I decided to co-opt that descriptor and then make these tacos my own. In fact, the only thing I kept from the original recipe was the step of baking the tortillas with cheese and the filling as the final step.

After that, I decided to go vegetarian and use a combination of black beans, corn, poblano peppers, onion, and zucchini as the filling. I sautéed the vegetables with some taco seasoning on the stovetop until they were slightly browned and then made my own “refried beans” by smashing a portion of the black beans and then adding tomatoes and diced green chilis into the mix. The beans and veggies created a hearty and filling meal – no side dishes required! Give these a try and I dare you to tell me they aren’t some of the best tacos you’ve ever tasted (but if they aren’t, please be kind when you relay that sad news to me, …!).

 Veggie Tacodillas (Serves 4)

This taco/quesadilla combination brings the crunch and melted cheese of the quesadilla together with the soft and savory filling and toppings of a taco. Flour tortillas work best here, but you can also use corn for a slightly crisper shell. Top these with your favorite add-ons and enjoy alone or with Mexican rice on the side. Serve with a nice Mexican beer, such as Modelo Especial Mexican Lager or Corona Extra Mexican Lager.

Ingredients

2 15-oz. cans black beans, rinsed and drained well

1 cup canned seasoned diced tomatoes and green chilies (such as RoTel)

3 ears yellow corn, husk removed and kernels cut from the cob

1 small yellow onion, chopped

2 poblano peppers, seeds and ribs removed and chopped

2 medium zucchinis, quartered lengthwise and then chopped

1 1-oz. packet taco seasoning mix (choose your own heat level!)

1/2 cup water, divided

8 oz. Mexican cheese, shredded

8 soft fajita (6-inch) flour or corn tortillas

4 tbsp. vegetable oil, divided

Lime wedges for serving

Toppings of your choice (such as diced avocado, sour cream, and hot sauce)

Directions

Preheat the oven to 450 degrees.

Place the black beans into a medium bowl and smash the beans with the back of a wooden spoon until about half the beans are smashed and half are whole. Add the seasoned tomatoes and chilies and stir to combine. Set aside.

Heat 1 tbsp. oil in a 12-inch non-stick skillet over medium-high heat. Once oil is shimmering, add corn kernels and ½ of the taco seasoning along with 1/4 cup of water and cook for 4-5 minutes until lightly browned, stirring occasionally. Remove from pan into a medium bowl and set aside.

Heat 1 tbsp. oil in same skillet over medium heat until shimmering. Add the onion and peppers and the remaining taco seasoning plus 1/4 cup water and sauté for 4-5 minutes until lightly browned, stirring occasionally. Add zucchini and continue sautéing for 2-3 minutes, stirring occasionally. Remove from heat and add vegetables to the bowl with the corn – cover with foil to keep warm.

Brush a baking sheet with 1 tbsp. of the oil. Arrange tortillas in a single layer on the prepared sheet (you might need two baking sheets). Brush tops of the tortillas with the remaining 1 tbsp. oil. Divide cheese evenly among tortillas and then top each with some of the bean mixture, followed by the vegetable mixture. Place baking sheet on center rack in the oven and bake until cheese melts and the edges of the tortillas just begin to brown and crisp, 7-9 minutes.

Garnish with your toppings and serve with lime wedges.