This one pan, 30 minute meal is perfect for a weeknight dinner.
A flavorful dish for a weeknight meal.
One pan Veggie Tacos for a weeknight win! Red pepper, carrots, mushrooms, squash, black beans and corn all sautéed in a Mexican spice blend and topped with avocado, cilantro and a sour cream-lime drizzle. Less than 30 minutes prep and super yummy!
Red pepper, carrots, mushrooms, squash, black beans and corn all sautéed in a Mexican spice blend and topped with avocado, cilantro and a sour cream-lime drizzle. Less than 30 minutes prep and super yummy!
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies
For veggie mix:
1-2 tbsp canola oil
3 cloves garlic minced
½ cup carrots, chopped
1 red pepper, chopped
1 yellow squash, peeled & chopped
1 container chopped mushrooms
1 can black beans
1 cup canned or frozen corn
1¼ tsp cumin
1 tsp chili powder
¾ tsp ground black pepper
¾ tsp kosher salt
½ bunch cilantro, chopped
sour cream or sour cream alternative, if dairy-free
1 lime, juiced
Heat canola oil in a large saute pan.
Add garlic and saute for approx 1 minute until tender & fragrant.
Add pepper & carrots.
Saute for 5 minutes or until just starting to get tender.
Add squash, mushrooms, beans and corn.
Add spices and mix well. (You can add more or less according to tastes).
Let simmer on medium heat for 10-15 minutes, stirring periodically, until tender. (Veggie mix can be made ahead and warmed up when ready to eat).
While veggies simmer, prep your toppings.
Chop avocado and cilantro.
Mix ½ cup sour cream & 1-2 tbsp of lime juice sour cream drizzle.
Warm corn tortillas in microwave or grill pan if desired.
Put warm veggie bean mix in a corn tortilla, top with avocado, cilantro and sour cream drizzle.
Feel free to add chicken for the meat lovers in your family.