If you’re looking for a veggie weeknight dinner that still feels hearty, saucy, and satisfying—this Saucy Veggie and Panela Cheese Tacos. I made this recipe based on a Mexican traditional recipe, however I used a bunch of produce I had in the fridge, and it turned out so good I had to share it. We’re talking sautéed zucchini, mushrooms, sweet corn, and soft cubes of panela cheese all simmered in a quick homemade tomato-pepper sauce, then piled into warm home-made tortillas.
It’s cozy, it’s flavorful, and it’s flexible—aka perfect for a busy weeknight.
Watch the full video here on TikTok if you’re a visual learner!
Ingredients
- 2 zucchinis
- 2 tomatoes
- Mushrooms (I used baby bellas, but use whatever you have!)
- 2 serrano or jalapeño peppers
- 1 onion
- 1 packet of panela cheese
- 2 veggie bouillon cubes
- 2 garlic cloves
- 1/2 can of corn
- Tortillas of your choice
- Oil, salt to taste
Let’s make Saucy Veggie and Panela Cheese Tacos
Chop your veggies: Slice your zucchini, mushrooms, and onion into small bite-size pieces and toss them into a large bowl. You want everything to be roughly the same size so it cooks evenly.
Make the sauce: Cut the bottoms off your tomatoes and peppers (if you want less spice, use just one pepper—or none!). Toss those into a blender with 2 veggie bouillon cubes, 2 garlic cloves, and about ½ cup of hot water. Blend until smooth. Set aside.
Sauté the veggies: In a medium pan over medium-high heat, add 2 tablespoons of oil. Start by adding your onions. Let them cook until soft and translucent, then add in your mushrooms and zucchini. Stir occasionally and let everything cook down for about 5 minutes. Add the corn and let it all hang out together for another 3–5 minutes.
Add the sauce: Pour that gorgeous peppery tomato sauce into the pan. Stir so all the veggies are coated, reduce the heat to medium-low, and cover. Let it simmer for about 5 minutes. Taste it and add salt if needed.
Add the panela cheese: Cut the panela cheese into small cubes and gently stir it into the pan. This is key: lower the heat to low and let the cheese warm through for 3–5 minutes. Don’t crank the heat here—panela is meant to stay in cube form, not melt completely!
Warm your tortillas and serve: Use any tortillas you like—corn, flour, or even grain-free. Warm them up on a comal or in a pan, then spoon that saucy veggie and cheese mixture right in. Top with avocado, lime, or whatever you’re craving!
Why I Love This veggie weeknight dinner Recipe
It’s simple, nourishing, and surprisingly filling. You get that sweet corn pop, the rich umami from the mushrooms, the mild heat from the peppers, and the creamy bites of panela. Plus, it all comes together in one pan (well, plus a blender).
We usually do Mexican once a week in our house, and this version is such a fun twist that even my kids will try it—especially if I serve it with some chips and guac on the side.
Optional Add-Ons
- Avocado slices or guacamole for creaminess
- Pickled onions for a tangy kick
- Fresh cilantro or lime to brighten it up
- Hot honey drizzle if you like that sweet-spicy combo (trust me)
- This pairs great with a Margarita.
FAQ
Can I use a different cheese?
Yes! Panela holds its shape when heated, but if you can’t find it, queso fresco or halloumi will work. Just don’t use something like mozzarella—it’ll melt into the sauce.
Is this recipe spicy?
It depends on how many peppers you use. One serrano or jalapeño will give it a mild heat. Two is a medium kick. You can leave the peppers out entirely if you want it totally kid-friendly.
Can I make this vegan?
Absolutely! Just skip the panela or swap it for a dairy-free cheese that holds shape, or even cubes of tofu.
How long does it keep?
The filling keeps well in the fridge for up to 3 days. Just reheat gently so the cheese doesn’t melt too much.What are veggie bouillon cubes?
They’re like little flavor bombs—concentrated vegetable stock in cube form. You can use any brand you like or swap with ½ cup of veggie broth (just adjust the salt).
Recipe Card for Saucy veggie & panela tacos
Saucy Veggie & Panela Tacos
Ingredients
- 2 zucchinis
- 2 tomatoes
- Mushrooms I used baby bellas, but use whatever you have
- 2 serrano or jalapeño peppers Skip this step if kids re eating
- 1 onion
- 1 packet of panela cheese
- 2 veggie bouillon cubes
- 2 garlic cloves
- 1/2 can of corn
- Tortillas of your choice
- Oil
- Salt
Instructions
- Chop your veggies: Slice your zucchini, mushrooms, and onion into small bite-size pieces and toss them into a large bowl. You want everything to be roughly the same size so it cooks evenly.
- Make the sauce: Cut the bottoms off your tomatoes and peppers (if you want less spice, use just one pepper—or none!). Toss those into a blender with 2 veggie bouillon cubes, 2 garlic cloves, and about ½ cup of hot water. Blend until smooth. Set aside.
- Sauté the veggies: In a medium pan over medium-high heat, add 2 tablespoons of oil. Start by adding your onions. Let them cook until soft and translucent, then add in your mushrooms and zucchini. Stir occasionally and let everything cook down for about 5 minutes. Add the corn and let it all hang out together for another 3–5 minutes.
- Add the sauce: Pour that gorgeous peppery tomato sauce into the pan. Stir so all the veggies are coated, reduce the heat to medium-low, and cover. Let it simmer for about 5 minutes. Taste it and add salt if needed.
- Add the panela cheese: Cut the panela cheese into small cubes and gently stir it into the pan. This is key: lower the heat to low and let the cheese warm through for 3–5 minutes. Don’t crank the heat here—panela is meant to stay in cube form, not melt completely!
- Warm your tortillas and serve: Use any tortillas you like—corn, flour, or even grain-free. Warm them up on a comal or in a pan, then spoon that saucy veggie and cheese mixture right in. Top with avocado, lime, or whatever you’re craving!
Video
@candidyadi Favoriye fall dish, calabacitas con queso panela. #fyp #receta #recipe #mexicanfood #comfortfood #homemade ♬ NO SE VA – EN VIVO – Grupo Frontera
