Food Mood: Taco Roast

Ingredient list:

2-3 bell peppers- Any colors that you prefer
1 whole onion- Sweet red, or sweet yellow
1-2 whole tomatoes- Optional
jalapeno peppers- Jarred or fresh if you prefer
daiya vegan shredded cheese- cheddar or any flavor that you like
tortillas- hard shell or soft flour

This dish is so easy to make, and it only takes about 5-10 minutes of prep time, and 10 minutes to cook. This recipe makes enough to stuff 5-10 small tortillas. You can mix other ingredients for added taste such as beans, seasoning, spinach, and corn.

Start off by washing all of your veggies, and then slicing them into cubes or any form that you like. I sliced the bell peppers into long strands, the onions into rings, and the tomatoes into slices.

Next, get out your griddle or a skillet and spray with non-stick cooking spray if needed. Spread the onions and bell peppers out on the griddle or in the skillet. You can add the tomatoes and jalapeno peppers to this mixture, if not leave them until the end. Let the veggies get charred on one side, or both sides if you choose.

Heat up the tortillas- if you are using the soft ones. I either put them on the griddle, or in the toaster oven just until they get brown spots on both sides. I like warming them up so that they can be folded, and are a little crunchy.


Sprinkle the shredded cheese over the tortillas first. Put as little or as much as you want. Add the hot veggies over the cheese so that it melts. Add the tomatoes and jalapenos, and then fold the tortilla in half. Eat and enjoy :)