Print

Summer Vegetable Tacos

Summer Vegetables Tacos! A great fast and easy weeknight dinner recipe that's great for Meatless Monday!

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.  

Ingredients

Scale

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!

Nutrition

Keywords: vegetarian tacos