Summer Vegetable Tacos

One of my favorite ways to cook a vegetarian meal is to stuff a bunch of vegetables into a taco. I put half of my CSA box into these tacos.  The vegetables are absolutely the star of this show.  But the avocado creme is trying hard to steal their part.  Avocado, greek yogurt, lime, and a little cayenne pepper come together as a perfect topping for these fresh vegetarian tacos.  Quinoa and black beans show up for added bulk and protein.

 I cooked the massive heap of vegetables (about 5 cups worth) in butter and garlic.  Not exactly authentic Mexican cooking over here, but lovely for simple flavor.  A little bit of heat comes in from the beans and the avocado creme, balancing the mellow vegetables.

Even though there’s a couple different components that require multitasking in this dish, it comes together pretty easily for a quick weeknight meal.  This is especially true if you are good at doing your meal prep ahead of time and chop all those vegetables beforehand. But even if you don’t, no worries, this is still a rather quick meal.

If you have anyone in your life who doubts if you can get enough protein in a vegetarian meal–serve them these tacos and let them know they are eating 12 grams of protein with each taco.  I ate four for dinner, so that was a dinner with 48 grams of protein, with no meat involved. Take that, doubters.

Summer Vegetable Tacos

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• Author: Healthy Happy Mama
• Total Time: 35 minutes
• Yield: 16 tacos 1x

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Description

Use those farmer’s market vegetables to make these easy vegetarian tacos.  Quinoa and black beans add heft and protein, while the avocado creme topping balances the flavors with a little bit of spice.  These are vegetarian tacos but can easily be made vegan by using soy or coconut yogurt in the avocado creme.  

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Ingredients

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• 1 cup quinoa, rinsed well
• 2 cups vegetable broth (water may be substituted, add a little salt)
• 2 tablespoons butter (olive oil may be substituted)
• 3 large garlic cloves, minced
• 2 large ears of corn, corn kernels cut off
• 1 red pepper, diced
• 1 green pepper, diced
• 1/2 pound green beans, ends removed and cut into 1 inch pieces
• 3 carrots, diced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 avocado
• 1/3 cup greek yogurt
• 1 lime, juiced
• 1–3 tablespoons water
• 1/4 teaspoon cayenne pepper
• 1 teaspoon olive oil
• 1 (15 ounce) can black beans, drained and rinsed
• 1 teaspoon ancho chili powder
• 16 corn tortillas

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Instructions

In a small saucepan, bring the quinoa and broth to a boil.  Reduce the heat and simmer until the liquid is absorbed, about 15 minutes.

Meanwhile, melt the butter in a large skillet pan over medium heat.  Add the garlic, corn, red pepper, green pepper, green beans, carrots, salt, and pepper and combine well.  Put the lid on the skillet and allow the vegetables to steam for about 5 minutes. Remove the lid and continue to sautee the vegetables until they are crisp-tender to your liking, about 5-10 minutes more.

While the vegetables are cooking, make your avocado creme.  In a blender, blend the avocado, greek yogurt, lime juice, and cayenne pepper and blend until smooth.  Add water as needed to get to the consistency you prefer.  Set aside.

When the vegetables are finished cooking, remove them from the skillet and cover with foil to keep them warm.  Add the olive oil, beans, and chili powder to the same skillet and cook a few minutes, just until they are heated throughly.

To assemble a taco, start with some quinoa, then add some beans, and then add a scoop of the vegetable mixture.  Top with avocado creme.  Enjoy!

• Prep Time: 10 minutes
• Cook Time: 25
• Category: main meal
• Cuisine: Mexican

Nutrition

• Serving Size: 1 taco
• Calories: 181
• Sugar: 4.1g
• Sodium: 174.8mg
• Fat: 4.9g
• Carbohydrates: 29.6g
• Protein: 12g