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.

Ingredients:

Corn tortillas
Black Beans
Corn
Red Peppers, diced and sautéed
Zucchini squash, diced and sautéed
Butternut squash, diced and roasted
Cilantro, chopped
Green Onions, chopped
Limes
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!

Quinoa has quickly become a popular whole food these days, and is one of the newest “super foods.”  It is an excellent source for magnesium, protein, fiber, and it is gluten free.

Many are becoming familiar with quinoa, and it is becoming a favorite substitute for rice at the dinner table.  Read more for a great vegan recipe for quinoa with black beans and vegetables.  A perfect, and easy light dinner!

{Quinoa with Black Beans and Vegetables}

1 onion, diced
4-5 garlic cloves, minced
2 cups vegetable stock
1 cup uncooked quinoa
2 15oz cans of black beans, rinsed and drained
1 15oz can of corn, drained
1-2 red peppers, diced
1 yellow zucchini squash, diced
1-2 cups cherry tomatoes
1/2-1 cup chopped cilantro
1 tsp cumin
salt and pepper to taste
cayenne pepper (a few sprinkles for some kick, optional)

In a large skillet, heat 1-2 tsp olive oil over medium heat.  Add diced onions, and sauté until soft about 7-10 minutes, add garlic and  sauté another few minutes.  Add vegetable stock and bring to a boil.  Add quinoa and cumin, and bring to a simmer over medium low heat and cover with a lid.  Simmer for 20 minutes or until quinoa is cooked.  Pour quinoa and onion mixture into a large serving bowl.  Pour black beans, and corn into quinoa bowl and mix.  Replace skillet over medium heat and sauté remaining vegetables until just tender, for a few minutes.  Add to the quinoa, mix with cilantro, and salt and pepper to taste.  Serve warm or cold.

Enjoy!

Snap peas are also known as sugar snap peas, probably because of their wonderfully sweet flavor.  They are a spring vegetable, so they are right in season right now, so their flavor will be at their peek!

Snap peas are high in fiber, minerals, and vitamin C.  They great with their edible pods, and can be enjoyed raw by the handful, or also very tasty cooked like in the recipe below.

{Sugar Snap Peas with Pine Nuts and Shallots}

Serves 4

12 oz snap peas (washed)
1 tablespoons olive oil
1 large shallot, minced
1 1/2 tablespoons pinenuts
sea salt
fresh ground pepper
lemon zest (optional) about 1/2 tsp
shaved parmigiano reggiano cheese (pecorino would also be nice!)

In a large skilled heat olive oil over medium low heat.  add shallots, and pine nuts  and sauté until tender, about 3-5 minutes.  Add snap peas, and increase the heat to medium and sauté until tender, but still crisp, about another 3-5 minutes.  Add salt and pepper to taste.

Remove from heat and place on a serving dish.  Top with lemon zest, and shaved parmigiano reggiano.

Enjoy!