American · Dinner · Healthy · Main Dishes · Mexican

Balsamic Veggie & Goat Cheese Tacos


This past weekend was essentially the last weekend in the Brooklyn apartment I share with my boyfriend, Matt, and two of our friends. Matt and I are moving into our very own apartment at the end of this month, and before that, we’re heading to Florida for a week with my family. I can’t hardly believe it. A beach vaca and a new apartment? I’m a lucky girl. I feel like so many changes are happening, and while I like consistency and routine normally, all of these changes are nothing short of exciting to me. I can’t wait to get to Florida to kick off this new phase of my life.DSC_0130

With the craziness of traveling and moving, this is a particularly appropriate recipe to share. I made these fusion-style tacos stuffed with veggies flavored with balsamic vinegar, creamy goat cheese, and refreshing beets for myself when Matt was out of town last weekend. I liked them so much that I wanted to make them again for him to try. I love these tacos because they are light, healthy and rich in nutrients, perfect for debloating before rocking skimpy clothes and swimsuits next week at the beach. I also used 100% whole wheat tortillas to add protein, fiber and whole grains. An extra bonus is that this dish is insanely quick and easy. It’s fresh, tasty and ready in under 25 minutes.



Tacos are such a fun food to experiment with in the kitchen. You can really stuff whatever you want into them. This recipe turns the classic combination of balsamic, goat cheese and beets into something fresh and new. If you like these flavors in traditional salad form, my balsamic veggie and goat cheese tacos are worth a try.

Balsamic Veggie and Goat Cheese Tacos
Serves: 4   Start to Finish: 20 minutes


1 tablespoon Olive Oil
1 medium Red Onion, sliced
3 cloves Garlic, peeled and minced
10 ounces Baby Bella Mushrooms, coarsely chopped
1 bunch Kale, woody stems removed and leaves torn
2 tablespoons Balsamic Vinegar
Salt to taste (I used 3/4 teaspoon total)
Pepper to taste (I used 1/4 teaspoon)
8 taco-size Tortillas (I used homemade 100% whole wheat tortillas)
4 ounces Goat Cheese
1 can Beets, rinsed, chilled and chopped

To Make

Prep veggies. Heat oil in large skillet over medium heat. Add onion and garlic, cook for 2 minutes, stirring occasionally. Add chopped mushrooms and salt (I added 1/2 tsp). Cook for 3-4 minutes, stirring occasionally. Add kale and 2 tablespoons water. Season with salt and pepper (I used 1/4 tsp each). Cover with lid and steam for 3 minutes, tossing after every minute. Add vinegar and cook for a minute or 2.

To assemble tacos, spread 1/2 ounce goat cheese onto each tortilla. Divide veggie mixture between all 8 tortillas. Top with chopped beets.

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