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Tuesday, March 26, 2013

Veggie Tacos

We can just call tonight Meatless Monday. I really wanted to make these veggie tacos and am so glad I did!
They were awesome, my kids loved them, my husband ate them and said he liked them but that he definitely missed the 'meat', shocking right? So if you make these for someone who might really miss the meat, the veggie mixture would be a great topping on a cilantro-lime marinated flank steak. The veggie mixture would also be great in a quesadilla, on top of a grilled chicken salad or just eat it on a chip, it's yum! And if you can chop all your veggies early in the day then you can make this whole meal in about 15 minutes top.

2 red bell peppers, diced
2 zucchini, diced
1 red onion, diced
2 ears of corn, kernels removed
1 can black beans, rinsed and drained
3 cloves garlic, minced
1 lime, juiced
1 T fresh cilantro, chopped
2 T olive oil
1 t salt
fresh ground black pepper
1/4 cup crumbled feta
8-10 corn tortillas

Optional toppings: 
Sour Cream
Fresh Cilantro
Squeeze of lime

Heat oil in a skillet, add the veggies at once, (the bell peppers, zucchini, onion, garlic and corn) saute for about 5 minutes. Add salt, pepper, lime juice and cilantro. Stir to combine then add the black beans. Cook for about 5 minutes. Taste your veggie mix and adjust the seasoning as needed. Heat/warm the corn tortillas, add 1/3 cup of the veggie mixture sprinkle the top with feta cheese. 

Mmmm fresh corn! I'm getting so excited for summer veggies!

Saute the veggies then throw in the beans.

Warm the tortillas then fill em'

My little vegetarian was a happy happy camper with a mouth full of avocado!

Weight Watcher Friends: This recipe makes about 7 cups of veggie mix. Each cup of veggie mix has 2 points. My corn tortillas are 1 point each. I used about 1/3 cup of mix per taco so for 3 tacos it would be 5 points! But that's without any extra toppings, so just make your 3 tacos then add points for your toppings. Enjoy!

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