I’ve been missing this space for so long. But with my daughter coming down with a case of the flu right before our 10 day trip to Arizona, I had to put some things aside for awhile. It’s taken me some time to catch up. More on that another day. For now I want to get straight to it. You see, I’m in a bit of Southwestern cuisine withdrawal…prickly pear margarita withdrawal to be exact. But for now, these tacos will do!
The best part about tacos is that you can fill them with just about anything and they’re so darn easy to make. That’s good news for those who are often pressed for time. These veggie tacos are great on a busy weeknight or a hectic day when you really don’t want to put that much effort into making a meal. With a little advanced preparation, you can have them on your plate in 10 minutes flat.
For this recipe I used quinoa, but you can sub in brown rice or any other healthy whole grain you like. Take the time to make the quinoa on the weekend or a day when you a have a little bit more time on your hands, so you have it ready waiting for you in the fridge. Or if you really want to make it crazy simple, pick up some pre-cooked quinoa from the salad bar at your supermarket! If you do that, you won’t have to cook anything at all. Zucchini and carrots are sliced thin using a vegetable peeler and served crunchy and raw. I will sometimes use spiralized veggies, which is also a fun way to add texture and crunch. And what’s a taco without some black beans?!
Add on your favorite toppings such as a shredded Mexican cheese, avocado, salsa and/or fresh lime.
I always say, putting a fresh healthy meal on the table doesn’t have to be complicated or boring. You just need to think ahead a bit and remember you can always make these delicious TACOS! 🙂
- 1 cup cooked quinoa
- 1 zucchini (thinly sliced using a vegetable peeler)
- 1 carrot (thinly sliced using vegetable peeler)
- 4 soft corn tortillas
- 1 can (BPA free) black beans (rinsed and drained)
- shredded cheese (Mexican Blend or sharp cheddar, Queso or Montery Jack)
- jarred salsa
- 1 lime
- *avocado (sliced) optional
- Warm the corn tortillas in a non-stick pan.
- Place tortillas onto a dish and add some quinoa, vegetables, cheese, beans, salsa and a squirt of lime juice.