Throw whatever fresh or frozen veggies, beans and potatoes you have on hand together for quick and easy "everything but the kitchen sink" tacos. Makes 10 tacos.
Heat wide pan over medium high heat and add onions and carrots. Saute for 3-5 minutes. Add a tablespoon of water if it starts to stick.
1 purple onion, 1 large carrot
Reduce heat to medium and add mushrooms. Saute 1-2 minutes.
3 mushrooms
Add corn, potato, spinach, black beans, salsa and spices, stir and cook until heated through.
1 cup frozen corn, 1 potato, 1 cup spinach, 15 ounces canned black beans, 2 tablespoons salsa, ½ teaspoon garlic powder, ½ teaspoon ground cumin, ¼ teaspoon chili powder, ¼ teaspoon sea salt, freshly ground black pepper
Add refried beans to bowl with 1 tablespoon of water. Stir and heat in microwave for 60-90 seconds, with a paper towel or cover on top.
15 ounces canned refried beans
Heat corn tortillas one at a time over open flame on stove, for 10-15 seconds each side. Keep warm on a plate lined with a clean kitchen towel. Alternatively, you can heat them in a dry skillet or in the microwave.
10 corn tortillas
To assemble, spread a little refried beans down the middle of the tortilla, then top with veggies and hot sauce.
hot sauce
Notes
If you don't already have a baked potato on hand for this recipe, you can bake one in the microwave, Instant Pot or oven. The microwave is fastest, only taking a few minutes until it's "stick a fork in it, it's done!"