Saturday, March 14: Veggie Tacos

I make a version of this recipe at least once a month, adapting to use whatever veggies I have in the fridge. It’s a great way to get in a few servings of veggies and some healthy protein and fiber from the beans — all wrapped up in a delicious taco. We topped ours with avocado and our favorite jalapeno-cilantro sauce.

In a large skillet or saute pan, heat up a few TB olive oil over medium heat, and add your veggies with a big pinch of salt: I used 1 chopped bell pepper, 1 chopped zucchini, and 1 head of broccoli chopped into small florets. Saute 5 minutes, then add 1-2 TB tomato paste (from a tube!) and your spices: 1-2 TB chili powder, 1-2 tsp cumin, 1-2 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp garlic powder, a few shakes of cayenne. Stir for a few minutes, letting the spices and tomato paste cook in the oil and coat the veggies. Add 2 cans of drained, rinsed white beans (black beans also work!), then fill one can 1/2 way with water, swirl around, and add to the pan (you’ll pick up some starches from the beans that will help make the sauce). Add another pinch of salt and let everything simmer for 10-15 minutes until thickened and flavorful, stirring often to make sure nothing is sticking, adding more water a splash at a time as needed to keep it nice and saucy. Taste and adjust for salt and spices. Scoop into tortillas and top with avocado, cheese, etc. — see below for a delicious jalapeno-cilantro sauce.

Green sauce: To a blender, add 3/4 cup water, 1/3 cup olive oil (or avocado/grapeseed oil), 1/2 cup raw almonds, 2 cloves of garlic, juice of 1 lemon, juice of 1 lime, 3 TB nutritional yeast, 1-2 tsp Braggs aminos (or soy sauce, or coconut aminos, or omit), 1/2 tsp salt, 1 tsp cumin, 1/2 tsp chili powder, 1 small bunch of cilantro, 1 jalapeno (seeded if desired). Blend until smooth!