Recipe // veggie tacos for cinco de mayo …

May 3, 2012

Cinco de Mayo is in a few days, and if you are still looking for a festive dish for the holiday, I have a great one to share!
These veggie tacos are a great light alternative to a regular taco, but they don’t lack in flavor!  They taste incredible, and the slight sweetness of the roasted butternut squash gives it a unique flavor!
So, give these a try if you are looking for a fresh, light, and healthy Cinco de Mayo dish!
{Veggie Tacos with Black Beans, Corn, Butternut Squash, Red Peppers, and Zucchini}
The amount of ingredients will depend on how many tacos you are making.  I will list the ingredients used, and you can determine the amount you want to make.
Corn tortillas
Black Beans
Red Peppers, diced and sautéed
Zucchini squash, diced and sautéed
Butternut squash, diced and roasted
Cilantro, chopped
Green Onions, chopped
Avocados, sliced
Crumbled Queso Fresco or Cojita Cheese
Warm the tortillas wrapped in foil at 200 degrees for 10-15 minutes.
Open a can of black beans and corn, and rinse and drain.  Heat the beans and corn in a saucepan or in the microwave.
Dice red peppers, and zucchini, and heat 1 tsp olive oil in a large skillet over medium heat.  Saute peppers and zucchini until tender, then set aside in a bowl.
Peel and dice the butternut squash, and place on lightly greased cookie sheet.  Place in 425 degree oven for about 30 minutes or until soft and slightly browned.
Gather all ingredients and fill your taco.  Top with chopped cilantro, green onions, sliced avocado, lime juice and some crumbled cheese.
Enjoy!  And, happy Cinco de Mayo!

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