It’s no secret I love tacos, but finding a great vegetarian taco is not easy. So many restaurants over use bell peppers or try to get to complicated with sauces or cheeses. Fortunately, I found a fairly basic recipe from the vegetarian cookbook Appetite for Reduction. I modified it quite a bit, but kept some of its essence too as I liked the minimalist but impact of the spices used.
On a side note, our son Oscar liked the tacos too with one change – “no hot stuff.”
1 medium yellow squash, cut into small cubes
1 jalapeno, seeded and diced
2 small red or yellow potatoes, cut into small cubes and cooked
1 can black beans, drained and rinsed, removing all liquid
1/4 cup olive oil
1/2 cup of salsa verde
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Cook the potatoes in a small pot for about 8-10 minutes until done.
Start by heating the olive oil and cooking the squash and jalapeno together for about 7 minutes on medium heat and adding some salt to taste. Add the cumin, coriander, black beans and cooked potatoes to the squash and jalapeno. Cook for 5 minutes on medium-low heat then add the salsa verde and cook for about a minute more.
Heat the tortillas. I prefer heating them on a gas stove top turning frequently to get a nice charred burn or two.