May 3, 2011

Tacos... Yum (Vegan & Gluten Free)

I know I said I wouldn't be blogging too much until after Mother's Day, but these were too good not to share right away. These tacos are healthy, delicious, quick and fun to eat.
 First, I made the Avocado Cilantro Dressing in advance and stored it in an airtight container in my refrigerator.  This dressing is also incredible over a salad or a piece of fish. Once I was ready to eat dinner, I made the tacos, added a few dollops of the dressing and devoured. I couldn't believe how fast this meal was to make. The tacos took me a total of ten minutes to make. Tacos in 10? Sounds good to me!

Avocado Cilantro Dressing
makes approximately 1 cup

flesh from 1 ripe Avocado
1 cup loosely packed Cilantro leaves
1 clove Garlic
juice from 2 Limes
juice from 1 Lemon
1/4 cup Extra Virgin Olive Oil
Salt to taste

Place all ingredients in a food processor and puree until smooth. Season with salt and refrigerate until ready to serve

Ten Minute Tacos
2-3 servings depending on appetite

6 Soft Corn Tortillas
2 cloves Garlic, sliced
1 can Black Beans, rinsed & drained
1 cup frozen corn (I LOVE the roasted from Trader Joe's!)
1-2 cups frozen grilled Pepper & Onion mixed (again, Trader Joe's)
Salt & Pepper to taste
Lettuce or shredded cabbage
1/2 cup diced Mango (can use defrosted frozen)
5 Grape Tomatoes

Place corn tortillas on a baking sheet and place in oven. Turn oven to 400 degrees and allow to warm while preparing the rest of ingredients.
Spray a large saute pan with olive oil and heat over med-high heat. Add the sliced garlic and saute for 1 minute. Add the black beans, heat for a minute, and then add the frozen corn & pepper/onion mix. Saute until the veggies are no longer frozen, reduce the heat to low and cover. Allow to cook for 3-4 minutes until all ingredients are heated through. Season with salt & pepper to taste.
Place 2-3 tortillas on a plate, and place a small heap of lettuce in the center of eat. Divide the bean mixture among the tortillas, throw on the grape tomatoes & mango, and top with the cilantro dressing. Devour.

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