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Monday, May 13, 2013

Meatless Monday: Roasted Vegetable Tacos

I love Mexican food. I could eat a plate of loaded nachos all by myself. When I saw this recipe on Pinterest, I had to make that for meatless Monday!

By looking at the photo, you can see, it's very colorful and combine that with cumin, garlic and olive oil roasted for about 25 mins, this almost replaces my standby ground beef taco.

I roasted the vegetable on Sunday to save time on Monday night after I got home along with making the super easy avocado cream sauce in my small food processor.

I usually don't like corn tortillas but Trader Joe's has these amazing  corn and wheat tortillas that are quite tasty. Pick them up -- I wouldn't sway you wrong.

These tacos were a huge hit with my husband, myself and the baby. My son is hard to please and he opted for a cheese quesadilla.
Delicious!
Roasted Vegetable Tacos
from Naturally Ella


Ingredients
Filling:
1 small zucchini, diced
1 small summer squash, diced
½ medium red onion, diced
1 ear sweet corn, removed from cob
1 cup cherry tomatoes, sliced in half
1 medium red pepper, diced
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons cumin
¼ teaspoon salt
Feta or Goat Cheese
4-6 corn tortillas
Cilantro

Avocado Cream:
1 ripe avocado
⅓ cup full fat, plain greek yogurt
¼ cup cilantro
1 tablespoons lime juice


Instructions
Preheat oven to 400˚. Prepare all the veggies as described and toss with olive oil, minced garlic, salt, and cumin. Roast in a pan in a single layer for 20-30 mins until tender and lightly browning.

While veggies are roasting, whip together avocado, greek yogurt, cilantro, and lime juice.

To assemble tacos, warm up tortillas (in the microwave wrapped in a damp paper towel or a oven with a damp tea towel) and assemble with roasted veggies, avocado cream, and a sprinkle of feta.

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