I love Love LOVE Mexican food! I also love a good healthy Mexican option that I won’t feel guilty binge eating. I found a recipe years ago for veggie tacos that I have made my own. Every time I make these my entire (picky) family loves them and never leave any leftovers.
INGREDIENTS:
1 can black beans (drained + rinsed)
1 can diced tomatoes (drained)
1 can corn (drained)
1 red or white onion
2 medium zucchinis (diced into cubes)
1 round of quest fresco (crumbled)
1 lime
salt + pepper to taste
cumin to taste
corn tortillas
cilantro (optional)
DIRECTIONS:
combine tomatoes, corn, beans, zucchini, onion, and spices in an oven proof baking dish. Toss to combine ingredients. Preheat oven to 425 and cook for 40 minutes stirring half way.
While veggies are cooking, start heating up corn tortillas by warming them (one-by-one) in a skillet on the stove. Warm until each side is slightly golden brown. Place on a plate for serving. If tortillas are done before veggies, I keep the plate on the stove to keep warm.
Once veggies are out of the oven, squeeze the lime over the veggies and stir. Serve a scoop of veggies on a tortilla and sprinkle with queso fresco and/or cilantro. Enjoy!
I hope you guys try this recipe out and love it as much as I do! I think it is such a great healthy swap for traditional/takeout Mexican food.
-Lyndsay
somewhereunexpected.com 