I heart veggies and you can too : Summer Veggie Tacos

We all know that we need to consume more vegetables and fruit, but can only think of so many ways to sneak them into our diet. About a year ago, I tried to incorporate more vegetables into my meals and had some successful and not-so successful attempts at veggin’ out (note to self: Bok Choy is not a good pizza topping).

I began very small. Adding squash to my spaghetti, avocado to my omelette, and even tossing in a handful of spinach into my morning protein shake. I am now no longer afraid to add my favorite leafy greens to just about any recipe! I have compiled a few delicious,veggie-centric recipes for you to experiment with. Over the next month, I will be sharing each of these recipes, one-by-one for a veg-tastic culinary series.

• Bacon and Maple Glazed Brussels Sprouts
• Chicken, butternut squash and black bean enchilada skillet
• Shrimp scampi and “Zoodles”
• Summer Veggie Tacos
• Stuffed Portobello Burger

Summer Veggie Tacos
(gluten-free, vegan option, vegetarian option)

This recipe combines our favorite Mexican dish with some seasonal vegetables, SQUASH! There are so many variations of this recipe and any veggies you have at home could be delicious in this recipe. If you would like to add protein to this dish, try black beans, shredded chicken or pulled pork. Another variation is the cheese topping. Pictured below is feta cheese, which is nice for a bit of a tangy addition. Don’t forget to top with your favorite store-bought or homemade salsa! One of my favorites is New Mexico’s own Sadie’s Salsa.

INGREDIENTS

2 small summer squash, diced
½ medium red onion, diced
1/2 cup roasted green chile
1 ear sweet corn, removed from cob
1 cup canned black beans, rinsed
1 medium red pepper, diced
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons cumin
¼ teaspoon salt
Feta Cheese (or other)
6 to 8 corn tortillas

Avocado Cream:
1 ripe avocado
⅓ cup full fat, plain greek yogurt (or sour cream)
¼ cup cilantro
1 tablespoons lime juice

DIRECTIONS:

1. Preheat oven to 400˚. Dice squash into 1/4 inch pieces; Toss with olive oil and season with minced garlic, salt and cumin.
2. In an oven safe dish, roast squash, corn, beans, green chile and pre-cooked protein (if desired) for 20 minutes.
3. While veggies are roasting, prepare the avocado cream. Whip avocado, greek yogurt or sour cream with cilantro and lime juice. (using blender will produce a fluffier and lighter sauce)
4. Warm tortillas on slightly oiled griddle. Assemble tacos by layering roasted veggies,avocado cream, and top with cheese and salsa. To ensure cheese melts, place tacos back in oven for a few minutes.

ENJOY!