Vegetarian Tacos with Avocado Sauce
- Women`s Corner
- December 29, 2020
These easy vegetarian tacos are crammed with black beans, roasted vegetables, and a delicious creamy avocado tomatillo sauce. Be happy to use any roasted vegetables you wish here. Sweet potatoes, winter squash, poblano peppers, and/or roasted onions would all be great.
Ingredients :
- 1 small Japanese eggplant, chopped into 1-inch pieces
- 1 cup chopped summer squash
- 1 red bell pepper, chopped into 1-inch pieces
- 1 cup cherry tomatoes, sliced
- extra-virgin olive oil, for drizzling
- 6 tortillas
- 1 cup cooked black beans, drained and rinsed
- 1 avocados, diced
- chopped cilantro
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- 1 serrano pepper, sliced, optional
- crumbled cotija cheese, optional
- sea salt and freshly ground black pepper
Avocado Tomatillo Sauce :
- 1/3 cup tomatillo salsa
- 1/4 cup pepitas
- 1/2 avocado
- handful of spinach
- 2 tablespoons extra-virgin olive oil
- lime juice, to taste
- sea salt and freshly ground black pepper
Method : Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with vegetable oil and pinches of salt and pepper and roast until golden brown round the edges 25-30 minutes. Meanwhile, make the sauce. During a kitchen appliance , blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, juice and pinches of salt and pepper, to taste. Chill until able to use. Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.
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