I’ve used Field Roast in breakfast burritos, so why not tacos? ( As you can see, I had a taco fiesta foul with one of the shells, but it worked out ok. ) Somehow, zucchini reproduced in my fridge so I had to use some of them up—they’re ideal for tacos. I also had some chipotle-flavored olive oil from Rocky Mountain Olive Oil Company—the perfect opportunity to use it.
1 Tbs olive oil
2 tsp garlic, minced
4 Field Roast Chipotle-flavored sausages, thawed and crumbled
4 medium zucchinis, cut into sticks
2 red bell peppers, sliced
1 onion, sliced
Corn taco shells
All the other fixins (optional): Daiya cheese, Tofutti sour cream, avocado slices, fresh cilantro, and salsa
In a skillet, heat the olive oil and garlic. Add the onions, and cook 4-5 minutes.
Next, add the zucchini, peppers, and Field Roast. You don’t necessarily have to add the sausages at this point since it’s only a matter of heating them through, but I like to get the flavors incorporated with the veggies early on.
Cook over medium heat, stirring often, for about 20 minutes, or until tender. I like to cover and let the steam help cook the veggies. Serve with your favorite taco fixings and enjoy!