Vegan Tacos

Hello and Happy Friday! How was your week? My week has been happy because on Wednesday I found out my blog got featured on Kimberly Snyder’s website! I’ve been a big fan of hers for a while and participate in her weekly blogger assignments; I got featured for the “Inspiration” post I wrote about my aunt. You can view her post feature here It really made my day. Its amazing how something like that can me feel so special. Being a new blogger, its also very motivating to keep writing.

Ok, Lets talk about veggie tacos. A few months ago, I decided to be vegan for 21 days. During that time, I experimented with many plant-based recipes. The one that I continued to eat over and over was veggie tacos. I’ve made them many different ways since then. The recipe I’m sharing today is made with veggies, black beans and sweet potatoes. I really enjoy sweet potatoes but I understand that not everyone feels the same about them so feel free to omit them. The tacos taste great with just the veggies. I prefer the sweet potatoes just because it adds more interest and is more filling. Of course, that’s my opinion.

Here are the ingredients: Onion, bell pepper, zucchini, black beans, and sweet potatoes When I make this recipe I always put the sweet potatoes in the oven first. If you don’t like sweet potatoes, skip this part. image

I chop the potatoes into 1″ cubes and then put them into a ziplock bag and add 1-2 TBS of olive oil, sea salt, pepper and chili powder

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I then give the potatoes a good shake to mix ingredients

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Next, I Stick them in the oven for 50-60 minutes at 400 and start prepping the veggies

If you decided to skip the sweet potatoes, you’ll start here:

IMG_6623.JPG Do you see Rusty in the background? The kitchen is his favorite place to be. I wonder why.

I chop all vegetables and saute in about 1 TBSP of Olive Oil for about 5-10 minutes or until softIMG_6626.JPG

Next, I rinse and drain the black beans in my cute little strainer I found at TJ Maxx 🙂

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Lastly, I mix the beans and potatoes together in the pan

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Look at all that beautiful color. Good enough to eat just like this.

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Or like this…

Feel free to add in or subtract ingredients to make them your own. I do it all the time. In this picture, I added mushrooms. Sometimes I even add in corn. One time I forgot the black beans and they still came out good. No matter how I make them, I always add sliced avocado to top them off. A taco isn’t complete without some avocado 🙂

Lets go over the ingredients again

2-3 sweet potatoes (optional)

1 Zucchini

1 Red Bell Pepper

1 Onion

2 TBS Olive Oil

1 can of Black Beans

1 avocado for topping

1 pack of corn tortillas

I’d also like to add that sometimes I double this recipe so we have an ample amount of leftovers for the week. This ensures my family and I eating something healthy for lunch everyday.

I hope you enjoy this recipe. If you have any questions or comments, feel free to leave them down below.

Have a wonderful weekend!

Marlene

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