Vegetarian Bean & Zucchini Tacos with Caramelised Onions, Avocado, Lime
I'm absolutely obsessed with Mexican cuisine. Not only do I love Avocado but I also really appreciate the use of corn and beans. Corn flour provides a great gluten free alternative and beans are supposedly a key food for longevity. I often feel more light and energised after eating corn vs. gluten. In my opinion, Mexican cuisine offers something to everyone whether you don't eat meat, gluten or prefer a vegan diet. Check out this vegetarian bean & zucchini tacos (they can easily be turned vegan too by removing the Manchego cheese or replacing it with a vegan alternative).
Ingredients (Serves 4)
180g dried beans of your choice (soaked overnight) - a great source of proteins and contributes to stabilising blood sugar levels.
Water to cook the beans
2 large tomatoes - adding flavour and vitamins for a refreshing kick
100g Manchego cheese - a protein and calcium powerhouse.
2 zucchinis (or one large) - containing vitamins, minerals, and antioxidants that support overall health.
12-15 Corn Tacos (gluten-free)
2 red onions - supporting the immune system
2 cloves of garlic
1 lime
Fresh coriander
1 tsp olive oil
1 teaspoon paprika
1 teaspoon cumin
Salt and pepper
Instrucstions
1. Prepare the Beans: Heat the ground cumin, paprika and garlic in a pan and some olive oil over medium heat. Chop the tomatoes and add them to the pan. Let them become soft and melt. Add the soaked beans after draining and let it simmer until tender.
2. Caramelise the Onions: Thinly slice the red onions and cook them over medium heat in some olive oil until caramelised. Set aside once slightly golden. This adds a sweet touch to your tacos.
3. Sauté the Vegetables: In the same pan, add diced zucchinis. Sauté until zucchinis are tender and slightly golden. Season with salt and pepper.
4. Assemble the Tacos: Add some Manchego to the corn tacos and warm them up in a dry skillet or oven to melt the cheese. Fill each taco with a generous portion of cooked beans, sautéed zucchinis and caramelised onions.
5. Top with Fresh Ingredients: Add sliced Avocado to the Tacos and sprinkle fresh coriander for a burst of flavour. Slice the lime into wedges. Serve the tacos with lime wedges on the side. Squeeze lime juice over your tacos, and dig into this nutritious and delicious feast! Enjoy!
These Vegetarian Bean and Zucchini Tacos are a fiesta of flavours and textures, delivering a healthy dose of nutrients in every bite. Great for a light lunch or dinner. This dish will leave you feeling full, yet not heavy! Enjoy your taco Tuesdays with this plant-powered delight!
