Veggies Tacos corn tortillas

can of black beans (or fresh ones!)

1 avocado

1 diced tomato

about 1 cup of chopped lettuce

1 tblsp of red onion

lime

sea salt

about 1/2 cup of cilantro

about 2 cups of sliced mushrooms

1 red pepper

cooking oil (grape seed, coconut, avocado are great choices)

a dash of coconut or rice milk, about 1 tblsp or so

To make Guacamole:

mash 1 avocado, add onion, cilantro, a squeeze of lime, a pinch of sea salt and mix well until creamy but a still a little chunky. set aside.

to make refried black beans:

in a medium sauce pan, heat about 1 tablespoon of oil, add black beans and a dash of coconut or rice milk. mash and stir the beans, not too much just enough to have a medium creamy/chunky consistency (like the guac). add a little sea salt if you wish. turn off the heat.

for the veggies:

in a medium frying pan, heat another tablespoon of oil, add the sliced red pepper and sauté for about two minutes, then add the sliced mushrooms and sauté for about another minute, leaving the vegetables somewhat soft but not overly cooked. add a little sea salt.

to assemble the tacos:

heat the tortillas on a comal (this is a surface for warming tortillas, if you don't have one, warm them however you prefer). spread a spoonful of beans, then the veggie mix, then the guacamole and then top with lettuce and tomato.

ready to serve and enjoy! yum!

you can also modify this recipe with different veggies of your choice; squash, asparagus, string beans, sweet potatoes, etc. you can also buy or make your own salsa to add to the tacos for even more flavor. you can also use different kids of fresh veggies as toppers instead of lettuce and tomato; you can use spinach (or any other kinds of greens) and pickled onion, or cabbage.

Veggie Tacos