This veggie soft taco recipe is based on the veggie tacos Chili's used to have on their menu in the late '90s / early '00s. I've made a lot of changes over the years based on personal preferences (mostly Sameer's personal preferences) and availability of fresh ingredients. Adjust to your own tastes. This dish can easily be made vegan by omitting the cheese or using a soy cheese product.
Ingredients
4 whole wheat flour tortillas (or whatever flour tortillas you can find) in a smallish size
Fresh guacamole
4 oz. shredded cheddar cheese
1 cup sprouts (preferably alfalfa or broccoli)
6 oz. fresh white mushrooms, sliced
2 tomatoes, diced
2 handfuls lettuce (preferably romaine or green leaf), shredded
Amendments I've made over the years: Due to Sameer's strong dislike for mushrooms, we often replace them with Morningstar Chik'n Meal Starter strips (freezer section) sauteed in a tablespoon of olive oil or vegetarian refried beans seasoned with onion and taco spice. In the frequent event that none of the available sprouts look appealing (also when I was pregnant and told not to eat sprouts), we omit them. I do think they add a lot to the flavor and texture when good ones are available though. I also prefer mushrooms over the other alternatives mentioned above.
Directions
1. Fill tortilla with desired ingredients, fold, and eat like a taco.
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