Mediterranean Veggie Naan Tacos
Mediterranean Veggie Naan Tacos is a fun fusion recipe, healthy and a great vegetarian or plant based dinner option.
Making tacos with this mini Stonefire Naan bread has quickly become my new favorite.
You can really pack in the filling, and in this case it’s a flavorful mix of veggies with hummus and feta cheese.
How to make Mediterranean Veggie Naan Tacos
First slice the veggies.
I am using red bell pepper, red onion, mushrooms, chopped spinach, and minced garlic.
Then set a large skillet over medium heat and add some olive oil along with the mushrooms, peppers, and onions.
Season with kosher salt, pepper, and crushed red pepper flakes.
And cook for 6 to 7 minutes, stirring a few times.
Next add the chopped spinach, garlic, and oregano.
Cook another few minutes, stirring as it cooks.
Ahhh, once the garlic hits the heat your mouth may start watering like mine did 😉
Finally stir in some balsamic vinegar or fresh lemon juice.
After another minute or so we are ready to make some tacos!
I warmed 4 mini pieces of naan bread and spread hummus on each.
Then pile on the vegetables and top with feta cheese if you’d like.
These are hearty, BIG tacos my friends!
I hope you enjoy these Mediterranean Veggie Naan Tacos as much as we did!
With this much filling you are bound to lose a few veggies, lucky for you they are just as good on their own as a little snack 🙂
If you like Mediterranean Veggie Naan Tacos, you might also like these recipes…
Loaded Hummus Charcuterie Board
Veggie and Hummus Flatbreads
Mediterranean Quinoa Glow Bowls
Air Fryer Balsamic Veggie Wraps
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Mediterranean Veggie Naan Tacos
Mediterranean Veggie Naan Tacos is a healthy vegetarian recipe with mushrooms, peppers, spinach and topped with hummus and feta cheese!
Ingredients
- 2 tablespoons olive oil
- 1 red bell pepper sliced
- 8 ounces sliced mushrooms
- 1/2 red onion sliced
- kosher salt, pepper, crushed red pepper flakes
- 5 ounces chopped, fresh spinach
- 4 to 6 cloves garlic minced
- 1/2 tablespoon oregano
- 1 to 2 tablespoons lemon juice or balsamic vinegar
- 4 to 6 mini Naan bread warmed slightly
- Optional: hummus, feta cheese, basil
Instructions
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Set a large skillet over medium heat for a few minutes. Add the olive oil, red pepper, mushrooms, onions, kosher salt, pepper, and crushed red pepper flakes.
-
Cook 6 to 7 minutes, stirring a few times. Add the spinach, garlic, and oregano and cook another 3 to 4 minutes, stirring together.
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Add the lemon juice or balsamic vinegar and stir together for another 1 to 2 minutes.
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Fill the warm Naan bread with the veggies and optional toppings such as hummus, feta cheese, and basil.
Note: I spread the hummus on the Naan, then added my veggies, feta, and basil. You will have plenty of veggies to fill them pretty full or just enjoy the leftover veggies.
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