Roasted Tomatillo and Black Bean Tacos

Roasted Tomatillo and Black Bean Tacos
Serves 4; Vegan

Ingredient List

3/4 lb. fresh whole tomatillos, husks removed
1 small onion, cut into 1/2-inch pieces (1 cup)
1 small red bell pepper, cut into 1/2-inch pieces (1 cup)
3 large cloves garlic, peeled
3 Tbs. coarsely chopped cilantro, divided
1 1/2 tsp. minced jalapeño pepper
1 cup canned black beans, rinsed and drained
4 6-inch corn tortillas, warmed
1 small avocado, cut into 1/4-inch-thick slices
1/4 cup frozen corn kernels, thawed, optional (organic)
1/4 cup low-fat vegan sour cream, optional

Directions

1. Preheat oven to broil. Place oven rack 3 inches from heat source. Coat baking sheet with cooking spray, and spread tomatillos, onion, red bell pepper, and garlic on prepared baking sheet. Broil 12 minutes, or until tomatillos are blistered and charred, and onion and bell pepper are softened and charred, tossing once halfway through cooking time.

2. Pulse garlic, 1 Tbs. cilantro, jalapeño, and tomatillos 10 times in food processor, or until chunky. Season with salt and pepper.

3. Toss 1/4 cup tomatillo sauce with black beans, red bell pepper, and onion.

4. Fill tortillas with black bean mixture, avocado, and queso fresco. Garnish with remaining cilantro and corn kernels, if desired. Serve remaining tomatillo sauce and sour cream, if desired, on side.

Nutritional Information
Per Serving: Calories: 226, Protein: 8g, Total fat: 7g, Saturated fat: 1g, Carbs: 36g, Cholesterol: 2mg, Sodium: 457mg, Fiber: 11g, Sugars: 7g

Found: Vegetarian Times April/May 2010

Yellow Squash and Zucchini Tacos

Yellow Squash and Zucchini Tacos
Vegan; 30 minutes; Serves 4

This is adapted from one of the farmer market vendors. She used Japanese eggplant and sweet bell peppers. (Feel free to substitute what you have on hand.) My tortillas didn't come out exactly round, but Bruce and the boys LOVED them anyways....

2 med. or 1 large yellow squash, cut into strips
2 med. or 1 large zucchini, cut into strips
1 cup of Portabello mushrooms, sliced
1 sweet red bell pepper cut into strips
1/4 cup olive oil (enough to coat the pan)
1/2 lime
2 Tbs. cilantro
tortillas
arugula
salsa (I used a blackberry, peach, chipotle salsa)

1. On medium heat coat pan with olive oil. Add yellow squash and zucchini. Cook for about 3-4 minutes or until tender. Add mushrooms and cook for about 2-3 minutes until brown. Add red bell peppers and while that's cooking add cilantro and squeeze lime. Cook till heated through.

2. Serve on heated tortillas, arugula and add salsa. Enjoy!