Plant Based Veggie Tacos
Tacos are near and dear to my heart. I love them oh-so-much. This is one of my favorite veggie versions that is slightly paired down. With these simple ingredients, you can’t go wrong.
Ingredients
quinoa, cooked
organic pinto beans, strained and rinsed
1 delicata squash
1 green bell pepper
1/2 head of organic romaine, chopped
1/2 lime, juiced
pinches of: salt, pepper, cumin, paprika, chili powder, garlic salt, and cayenne pepper
Roast the squash and pepper
Preheat oven to 350 and chop your green bell pepper and squash. The delicata squash can be a little tough to chop, but chop it into slices (as you would a cucumber) and then half each slice to get little semi-circle slices. Remove the seeds.
Chop the bell pepper into rough cuts. Lay the pepper and squash on a baking sheet and toss with olive oil, salt, pepper, cumin, paprika, chili powder, garlic salt and cayenne pepper. Bake for 20 minutes.
Toss the cooked quinoa, pinto beans, and romaine together in a big mixing bowl along with fresh lime juice, salt and pepper. You can add a few more pinches of cumin in there as well. Once the bell pepper and squash have cooked, add them to the mixture.
