Veggie Tacos
This recipe was inspired by the tacos made at the El Dorado Beach Club. A few years ago when veggie tacos first popped on the menu - I was skeptical. But in the spirit of trying new things, one day I ordered them.
They. were. delicious.
Here is my home-brewed version of those amazing tacos courtesy of the Baja!
Ingredients:
2 zucchini
2 c mushrooms
half an onion
1 bell pepper
1 bunch broccolini
sprinkle of cumin, garlic powder & onion powder
Method:
Chop all veggies and add to a medium sized sauce pan with 2 tbsp of olive oil on medium heat. Cook for 5 - 8 minutes, until tender. Microwave a can of drained black beans for 2 - 3 minutes. Smash beans with a fork to create βrefried beansβ. On a warm corn tortilla add the black beans as a base and top with veggies. Β‘buen provecho!
I recreated this dish the next day because it was just that good!!! I served with leftover brown rice instead of a tortilla.
