Vegetarian Tacos with Avocado Sauce
Ingredients
The tacos
-
1
small
Japanese eggplant, chopped into 1-inch pieces
-
1
cup
chopped summer squash
-
1
each
red bell pepper, chopped into 1-inch pieces
-
1
cup
cherry tomatoes, sliced
-
6
each
tortillas, warmed
-
1
cup
cooked black beans, drained and rinsed
-
1
each
avocado, diced
-
1
handful
chopped fresh cilantro
-
1
each
serrano pepper, sliced (optional)
-
1
cup
crumbled Cotija cheese (optional)
Avocado Tomatillo Sauce
-
⅓
cup
tomatillo salsa
-
¼
cup
pepitas
-
½
each
avocado
-
1
handful
fresh spinach
-
2
tablespoons
extra-virgin olive oil
-
to taste
fresh lime juice
-
to taste
sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Place the chopped eggplant, summer squash, red bell pepper, and cherry tomatoes on the baking sheet.
- Drizzle the vegetables with olive oil and season with salt and pepper, then toss to coat and spread evenly.
- Roast the vegetables in the oven for 25 to 30 minutes until golden brown around the edges.
- While the vegetables roast, prepare the avocado tomatillo sauce by blending tomatillo salsa, pepitas, avocado, spinach, and olive oil in a food processor.
- Adjust the sauce flavor with lime juice, salt, and pepper to taste, then chill until ready to use.
- Assemble the tacos by filling the warmed tortillas with black beans, roasted vegetables, diced avocado, cilantro, serrano pepper, and Cotija cheese.
- Top the tacos generously with the avocado tomatillo sauce and serve with extra sauce on the side.
Nutrition Facts (estimated)
Servings
2 to 3
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
10g
Sodium
300mg
Cholesterol
5mg
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