Food Porn Friday: Healthy Sweet & Spicy Tacos (vegan)

Food Porn Friday fitandfancylife.com vegan vegetarian recipes

In honor of one of the few days this Spring it’s not predicted to rain, I’m serving up a rainbow meal item! This is an easy recipe for weeknights, large groups, and hungry foodies.

Everything in this recipe can be adjusted. This is one of biggest characteristics I look for in a recipe. I love being able to make more, make less, and change ingredients while keeping the finished product delicious.

You will need a large skillet and a lid for this if you’re making enough for two or more people. If you’re making this for one, or as a side dish, half everything.

Healthy Sweet and Spicy Rainbow Tacos vegan

Healthy Sweet & Spicy Tacos

10 Ears Of Corn (or two drained cans of sweet corn without salt)
5 Bell Peppers (Mix up the colors! I used red, orange, yellow, and green.)
1 Large Yellow Onion
2 Large Tomatoes
2 Heads Of Romaine Lettuce (tortilla shells optional)
2 Tbsps. Cayenne
1-2 Tbsps. Crushed Red Pepper Flakes
2 Tbsps. Ground Black Pepper
1 Tbsp. Taco or Fajita Seasoning (optional)
1 Tsp. Salt (optional) 

  1. First slice the corn off the cobs, cut the peppers into one-inch long strips, and cut the onion into two-inch long strips.
  2. Turn your stove on to medium-high heat. Dump all the vegetables from STEP 1 and half your spices into your pan. If you’re using canned corn, drain the corn before you put it into the skillet. Make sure to mix everything together thoroughly in order to spread the spices around the vegetables. Cover pan and let it sit for about 4 minutes.
  3. While your mixture is heating up, prepare your lettuce and tomatoes. Cut the tomatoes into bite-sized chunks to go on top of your tacos. Wash the lettuce and break off the leaves to use as your shells.
  4. After the 4 minutes are up, check on your rainbow mixture. The veggies should be starting to sweat and creating a sweet sauce at the bottom of your pan. Add the rest of the spices, stir, and recover the pan. Let your mixture sit for about 5 to 7 more minutes, or however long it takes the peppers and onions to become mostly soft.
  5. To make your tacos with the lettuce, scoop the rainbow mixture into the leaves and top with tomatoes. If you’re using this as a side dish, just spoon onto your plate, sans lettuce, and enjoy! (Helpful Hint: Eat them from the bottom of the stem, so you can cup the top of the leaf to prevent spillage.)

So simple, right?! The corn and peppers give the mixture its sweet flavor. When you add the spices it basically turns into a juicy, sweet, and spicy foodgasm in your mouth. Even if you choose to use just the rainbow mixture as a side dish, it creates a great addition to any meal.

(Helpful Hint: If you’re entertaining meat eaters, you can cook ground meat separately to add to their tacos. My boyfriend adds his own ground meat to his tacos. He says it gives his tacos more flavor.)

April @ fitandfancylife Signature

3 thoughts on “Food Porn Friday: Healthy Sweet & Spicy Tacos (vegan)

  1. ck93yv says:

    Thank you for this simple recipe. It looks so delicious and colorful! I’ll probably make this whenever we have bell peppers at home. Hmm, maybe I can make this with steamed veggies and add in quinoa, lentils, or sweet potato. The options are endless… I don’t even know which one to make next anymore, haha.

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