On occasion I daydream about the most random things. Somtimes I take to daydreaming about owning a traveling food truck and venturing out across the United States. (I also suppose I have Sarah and Melissa to thank for starting me down this path as they both graciously offered up their driveways as parking spots for me). While the food truck isn’t really a reality (nor would I want to incur the cost of a traveling truck), it’s still fun to daydream.
I dream of crispy, wood-fire pizzas (this truck makes that possible), fresh spring rolls using ingredients from whatever state I happen to be in, delicious curries (because sometimes I crave curry), freshly baked cinnamon rolls (I need something not healthy) and tacos, like every day.
Even though I won’t have a food truck anytime soon so you can try these delicious vegetarian tacos first hand, I made you more tacos (because you can never have enough taco recipes.)
This time I just packed them full of cumin-spiced roasted vegetables and called them good. No grains, no beans, just summer veg goodness. Don’t freak out at the long ingredient list, it’s mainly because I used whatever I had in my kitchen. If you used zucchini and sweet corn you would still have one heck of a delicious taco.
Oh and let us not forget the avocado (really essential to any excellent vegetarian taco.)
While I recommend you can add beans to these tacos, I actually love to get my protein from the side dishes. I almost always have a rice/bean combo on the side and let the vegetables stand on their own. These summer vegetarian tacos are a good kitchen-sink recipe for when you don’t know what to make but have a bounty of produce.
Appetizer: Chips and Salsa! I love this Roasted Salsa Verde (and old recipe, but a good one!) Or, you could try your hand at a fermented salsa.
Side: Toasted Garlic Rice and maybe some vegetarian refried black beans.
Dessert: Horchata Ice Cream
5.0 from 2 reviews
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