Ancho Spiced Zucchini, Mushroom + Black Bean Tacos
Ancho Spiced Zucchini, Mushroom & Black Bean Tacos
I don't know about you but Tacos happen in our house every week! I love coming up with new flavours and combinations and these hearty flavourful tacos are the perfect throw together healthy #meatfreemonday option. Vegan, dairy free and packed full of good things give them a try and don't be afraid to amp up the ancho if you like it a little spicy! Enjoy x
Vegan Ancho ChiLE Zucchini, Mushroom and Black bean Tacos
Serves 4
INGREDIENTS
2 Medium Zucchinis, quartered and diced (approximately 2 cups)
1 large Yellow Onion
1 cup Button or Brown Mushrooms, sliced
1 x 400g can of Black Beans drained and rinsed
2 tablespoons Avocado oil + sprinkle
1 tablespoon Ancho Chile Powder (If you like spice feel free to get liberal here!)
1 tablespoon Garlic powder
1 tablespoon Dried Coriander
1 teaspoon Hot Paprika
1 teaspoon Ground Cumin
Juice of 1 Lime
Handful of Coriander chopped
Salt & Pepper to taste
METHOD
In a large pan on the stove heat 1 tablespoon of avocado oil. Add Onion and sautee for 1-2 minutes. Add zucchini, black beans, juice of half a lime and spices. Cook for 5 minutes, stirring occasionally. Add mushrooms and additional avocado oil to pan. Season with salt and pepper and cook for a further 5 minutes until all veggies are tender. Dress with remains half of lime juice, fresh coriander, a sprinkle of avocado oil and additional salt and pepper to your taste.
TO SERVE
Corn tortillas (gluten free) wraps or hard shells
Iceberg or romain lettuce
Spring onion
Sriracha (this really makes this dish, you can use Tabasco or your favourite hot sauce)
Optional: Golden peppers or jalapeΓ±os
To assemble each taco add a few tablespoons of the zucchini filling to a shell, add lettuce, onions, peppers and sriracha and serve with a cheek of lime. Yum yum yum!
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