Summer Veg Tacos

Leicester Veggie

Vegan squash tacos

A great family meal. Kids love ’em!

Ingredients

  1. 2 bell peppers (one red, one yellow)
  2. 2 medium courgettes
  3. 1 red onion, sliced
  4. 3-4 garlic cloves
  5. 1 tbsp vegetable oil
  6. 1 tsp salt
  7. 1 tsp ground cumin
  8. 1/2 tsp paprika
  9. 1/2 tsp oregano
  10. Pinch of chilli powder
  11. Pepper
  12. To serve:
  13. Small tortillas, store bought or make your own
  14. Mexican rice
  15. Cooked black beans
  16. Chopped tomatoes
  17. Avocado
  18. Lime wedges
  19. Hot sauce
  20. Cilantro (optional)

Method

  • Slice the courgettes and peppers using a food processor with the slicing blade. (You can also slice by hand, but I find this process much quicker).
  • Heat the oil over medium in a large pan. Add the onion with a pinch of salt and sauté until soft and translucent (around 5-6 minutes). Add the garlic and cook for another 1-2 minutes, taking care not to let it burn.
  • Add the peppers, courgettes and spices, stirring well to ensure everything is coated, around 2-3 minutes. Reduce the heat slightly and cover, cooking until the veggies have softened and cooked through, around 6 minutes.
  • Remove from the heat and adjust for flavor. Serve with warm tortillas, Mexican Rice and black beans and top with avocado, tomatoes, hot sauce and lime.

 

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