A delicious vegetarian taco made with made with tasty cumin-spiced summer veggies. If you want to add a little more protein chick peas or black beans would make a great addition to this meal.
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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
4 oz. mushrooms, chopped
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons cumin
1/2 teaspoon salt
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
4 oz. mushrooms, chopped
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons cumin
1/2 teaspoon salt
Avocado Cream:
1 ripe avocado
1 ripe avocado
⅓ cup plain greek yogurt
¼ cup cilantro
1 tablespoons lime juice
1 tablespoons lime juice
Everything Else:
Feta Cheese
4-6 corn tortillas
Extra cilantro
Feta Cheese
4-6 corn tortillas
Extra cilantro
Instructions:
Preheat oven to 400˚. Prepare all the veggies and toss with olive oil, minced garlic, salt, and cumin. Roast until tender and lightly browning, about 8-10 minutes
While veggies are roasting, whip together avocado, Greek yogurt, cilantro, and lime juice. I made mine in my blender.
To assemble tacos, warm up tortillas (in the microwave wrapped in a damp paper towel) and assemble with roasted veggies, avocado cream, and sprinkle of feta.
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Hello! I am Camille, a wife, mother of four, Disney obsessed, certified teacher, and reality optimist. Motherhood comes with its ups and downs, and I hope while you’re here you’ll find something that makes your #momlife easier!
