Portobello and Zucchini Tacos

These tacos were so yummy and an excellent change and flavor to your traditional tacos! A must try!

Ingredients

• 4 medium portobello mushrooms (or 10-15 baby bella mushrooms), stems removed, sliced 1/2 inch thick
• 2 tsp dried oregano
• 2 tbsp grape seed oil oil
• 1/2 tsp ground cumin
• 1/2 tsp taco seasoning (we use blend-it-up brand)
• Sea salt and ground pepper to taste
• 2 zucchini, cut into 2 inch sticks
• 1/2 medium red onion, sliced 1/4-inch thick
• 6 corn taco shells
• Fresh salsa
• Guacamole

Directions

1. Preheat oven to 425 degrees.
2. On a large rimmed baking sheet, toss mushrooms with 1 tsp oregano, 1 tbsp oil, 1/4 tsp cumin, 1/4 tsp taco seasoning, sea salt and black pepper.
3. On another rimmed baking sheet, toss zucchini and onion with remaining tsp oregano, tbsp grape seed oil, 1/4 tsp cumin, 1/4 tsp taco seasoning, sea salt and black pepper.
4. Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 20 to 25 minutes
5. To serve, fill each taco shell with mushrooms, vegetable mixture, salsa and guacamole.

Makes approx 6 tacos

Cook time and Prep time: 50 min

Recipe courtesy of Martha Stewart Living with adjustments made by me!!!

The “Dipotle” – Homemade Burrito Bowl!

Ingredients (refer to picture above)

• Top Left – Cilantro Lime Brown Rice Quinoa: We used a prepackaged brown rice and quinoa made by a brand called Seeds of Change (available at Costco).  I just heated it on the stove and added some fresh lime juice and cilantro to it.  You can also make your own brown rice or quinoa or combination and add the cilantro, lime juice (2 tsp), sea salt and garlic powder to it.
• Top Right – Black Beans: Take 1 can black beans, heat in a small sauce pan add some garlic powder, ground cumin (1/4 tsp), ground red chili powder (1/4 tsp) and sea salt
• Bottom Left – Guacamole (click here to see my recipe)
• Bottom Right – 4-5 chopped romaine lettuce leaves
• Center – Fresh Salsa (click here to see my recipe).  We just used Jacks’s Fresh Salsa from Costco since I was pressed for time last night.

Directions

• Take a cereal bowl – Add rice, black beans, guacamole, salsa and then top with romaine lettuce
• Enjoy!

Taco Night!

Ingredients

• See Bean Dip Recipe
• See Guacamole Recipe
• See Salsa Recipe
• 1/2 green pepper diced
• 1/2 red pepper diced
• 1 tomato diced
• 6 sprigs cilantro chopped with stems
• 1/2 cup romaine lettuce shredded
• 8-10 organic gluten free taco shells (available at trader joe’s)

Directions:

1. Combine peppers, tomato, romaine lettuce and cilantro in a bowl
2. Take taco shells and fill with the bean dip, then salsa, then veggie mixture and lastly guacamole

Prep Time: 35 min

Makes: approx 8 tacos

Guacamole

Guacamole is great on tacos, awesome on a bed of greens as a salad dressing or with corn chips or as a vegetable dip.  It is quick and easy and it tastes amazing.  It is loaded with healthy fats and about 12 grams of fiber per avocado! Keep the seed in the guacamole to prevent it from browning.

Ingredients

• 2 large avocado
• 1 clove garlic finely grated or pressed
• 1/2 a tomato grated (no skin) with a fine grater
• 2 tablespoons of fresh lemon juice
• salt and pepper to taste
• chopped cilantro to garnish
• optional – you can add some finely diced red onion and jalapeno pepper

Directions

1. Scoop out flesh of avocado and place in bowl
2. Combine all the ingredients into a bowl and mash with a potato masher

Prep Time: 10 min

Serves: 2-4