Last Sunday, I was craving two things: something vegetarian and something Mexican. Veggie tacos sounded like a good idea, so I did some Googling, and came across a recipe from Eat, Live, Run, a blog I've been following for a while now.
This recipe for Vegetable Soft Tacos with Chipotle Sour Cream provided the foundation for our veggie tacos. We didn't quite do everything the recipes calls for, and used some things we already had instead of buying new.
The second half of the ingredients list is where we went in a different direction. We followed the recipe to bake the veggies and beans, and then for toppings, we used used some romaine lettuce and sliced tomatoes we had leftover. We added some avocado slices and some shredded pepper Jack cheese (next time, I'd opt for a salty Mexican cheese--by the time everything was piled on, you couldn't even taste the pepper Jack).
I think next time I'd try the chipotle sauce, but would probably use plain Greek yogurt instead of sour cream, because I always have some on hand and I'm not much of a sour cream person.
Our version of these tacos turned out really good--there was a lot of good flavor, and despite there being no meat or protein, the tacos were really filling. Also, the recipe says it makes 3-4 servings, but our meal provided 5-6 servings!