Summer Tacos
Marinade:
1/4 cup oil
1/4 cup apple cider vinegar
1 teaspoon dried oregano
1 teaspoon parsley
1 teaspoon garlic
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon black pepper
2 teaspoons chili powder
2 teaspoons sugar
1/2 teaspoon salt Vegetables:
2 medium sized zucchini, cut into finger width pieces
2 peppers, cut into finger width pieces
1 onion, sliced Add-ins:
1 (14 ounce) can corn, drained
1 (15 ounce) can black beans, drained and rinsed
12 hard taco shells
salsa, to serve
guacamole, to serve
vegan sour cream, to serve
1. Several hours before the meal, make the marinade (just stir together all marinade ingredients) and pour it over the sliced veggies (shake or stir to coat the veggies). Keep veggies in the fridge until cooking time (I started the marinating process in the morning for an evening meal).
2. When ready to cook, drain the marinade. Saute the veggies over medium heat until softened (about 10 minutes).
3. Add the black beans and corn, and cook on low for 5 more minutes.
4. Scoop the taco mixture into hard taco shells and garnish with salsa, guacamole, and vegan sour cream.
Source of recipe: This recipe was inspired by http://allrecipes.com//Recipe/vegan-fajitas/Detail.aspx
SO HOW'D IT GO?
Be the first to add a comment.