Vegetarian Tacos with Avocado Sauce
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(27)
Ingredients
2-3 servings
- 1 small Japanese eggplant, chopped into 1-inch pieces
- 1 cup chopped summer squash
- 1 red bell pepper, chopped into 1-inch pieces
- 1 cup cherry tomatoes, sliced
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- 6 tortillas, warmed
- 1 cup cooked black beans, drained and rinsed
- 1 avocado, diced
- Chopped fresh cilantro
- 1 serrano pepper, sliced, optional
- Crumbled Cotija cheese, optional
- Avocado Tomatillo Sauce:
- ⅓ cup tomatillo salsa
- ¼ cup pepitas
- ½ avocado
- Handful fresh spinach
- 2 tablespoons extra-virgin olive oil
- Fresh lime juice, to taste
- Sea salt and freshly ground black pepper
How would you rate this recipe?
Preparation
Chef’s notes
Store extra sauce in the fridge for 2 to 3 days.