Veggie Tacos

My husband and I have decided we need to infuse our diet with more plants. So every night this week I'm going to attempt to make vegetarian meal.  I feel a twinge of fear that I won't be able to make veggies take the center stage consistently without the help of a big steak.  Spinach salads are yummy but not every night!

Saturday we had great success with Veggie Tacos.  Jesse had the idea to replace the fish in fish tacos with big avocado chunks and garnish it with two different types of salsa.  I made a Mango Jalapeno Salsa and a Black Bean and Corn Salsa. It was fresh, delicious, and even the kids enjoyed it!

Veggie Tacos

2 avocados chopped in large chunks
corn tortillas
salt
Black Bean and Corn Salsa- recipe below
Mango Jalapeno Salsa- recipe below
shredded cheese- optional

Salt the avocado chunks.  Warm tortillas in microwave or in a pan.  Top with avocado chunks, desired salsa and cheese if using.  Enjoy!  :)

Mango Jalapeno Salsa

1 mango diced
1 jalapeno seeded, diced
Juice of one lime
1 Tablespoon sugar (if your mango is very ripe, omit)
Handful fresh mint leaves, chopped
1/4 cup chopped cilantro
1/4 cup red onion, diced
1 scallion, chopped
Salt and pepper to taste

Mix all ingredients and let sit for at least 20 minutes in fridge.

Black Bean and Corn Salsa

1 can black beans drained and rinsed
1 tomato diced
1 jalapeno seeded, diced
1/4 cup red bell pepper diced
1 1/2 cups fresh corn
1/4 cup red onion diced
1/4 cup cilantro chopped
1/2 cup apple cider vinegar
1 Tablespoon sugar
1/4 olive oil
salt and pepper to taste

Mix first 7 ingredients in bowl. Combine vinegar and sugar and whisk until dissolved.  Add salt and pepper and slowly whisk in olive oil.  Pour over bean and corn mix and stir.  Let sit at least 20 minutes in fridge.

The menu for tonight is Acorn Squash stuffed with Wild Rice.  I'll let you know how that one turns out!

I'd love to hear your favorite veggie centered recipes or what you are up to these days!

Kathy