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Sunday, June 9, 2013

Sweet Potato and Zucchini Street Taco with Beans

Mexican food is one of my loves, but it is hard to think of Mexican food that is vegetarian, dairy-free, and gluten-free. I love street tacos and had some vegetarian ones a few months ago. This is my version.

Serves 2

Ingredients:
1 to 2 zucchini or calabassa squash, cut into bite size pieces
1 small to medium sweet potato, cut into bite size pieces
Chili powder, to taste
Ground cumin, to taste
Garlic salt, to taste
Olive oil
Black or pinto beans
2 tomatoes
1/2 an avocado
1/2 cup fresh cilantro
Corn tortillas (gluten free)

Combine the sweet potatoes in a bowl with a little bit of olive oil and add the chili powder, ground cumin, and garlic salt. Toss to coat the sweet potatoes in the spices. Heat a little oil in a pan, and add the sweet potatoes, cooking over medium to medium high heat, stirring occasionally. While these are cooking, add the zucchini to the bowl with a little oil and toss with additional spices. After the sweet potatoes have cooked about 5 minutes, add the zucchini. Cook an additional 5 minutes or until all of the vegetables are tender.

If you want refried beans with dinner, drain your can of beans and rinse them. Add to an additional pan with a little oil, garlic salt and chili powder, and cook over medium heat. Mash with a fork or potato masher while they cook for about 5 minutes. 

While cooking, dice the tomatoes, avocado, and cilantro as a side "salad".

Serve in gently warmed corn tortillas. 

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