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 ‘refried beans’. On a warm corn tortilla add the black beans as a base and top with veggies. ¡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.