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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