Happy Veggie Days Continue

Tuesday

Delicata Squash Tacos
Courtesy Naturally Ella

Squash
1 small delicata squash
1 tablespoon olive oil
1 tablespoon adobo seasoning

Black Beans
1 cup black beans with liquid
1 tablespoon lemon juice
1/2 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon Salt

Everything Else
4 to 6 tortillas, warmed
1 ounce crumbled goat cheese
minced cilantro
minced red onion
lime juice- for serving

Instructions

Preheat oven to 400˚. Cut the delicata squash in half lengthwise. Scoop out the seeds and place cut side down. Slice eat half into 1/4" thick half moon slices. Place in a bowl, dizzle with olive oil and toss with adobo seasoning until well coated. Spread out onto a sheet tray covered with parchment paper and roast until tender and browning, 15 to 20 minutes.

While the squash is roasting, combine black beans with liquid, lemon juice, and spices in a small pot. Heat over medium-low and let cook until the majority of liquid is gone. Turn off heat and let sit until ready to assemble tacos.

Assemble tacos with a spoonful of black beans and top with a few pieces of squash, a bit of crumbled goat cheese, and a sprinkle of cilantro/red onion.
 

Wednesday

Breakfast Tacos

Eggs
Zucchini
Onion
Banana Pepper
Fresh Tomato
Cilantro
Salt
Fresh Ground Black Pepper

Sauté diced onion in a bit of olive oil until translucent. Add diced zucchini and banana pepper, cook until tender, but not soft, 1-2 minutes. Whisk eggs in a bowl, then pour over vegetable mix in pan, stir until preferred consistency is reached (or do scrambled eggs separately, the proper way). Salt and pepper to taste.

Place ingredients in warmed tortilla. Top with fresh tomato, cilantro.
 

Thursday

Potato and Zucchini Tacos with Vegan Mole Sauce

Mole Sauce
Courtesy Avocado a Day Nutrition

3 poblano chiles
1 jalapeno
3 dried chipotle chiles
2 dried New Mexico chiles or ancho chiles
3 tablespoons raisins
2 tablespoons sunflower oil, avocado oil, or other neutral flavored oil
1 onion, chopped
4 cloves garlic, minced
1 cup tomatoes, chopped
½ teaspoon dried oregano
½ teaspoon cumin
¼ teaspoon dried thyme
3 tablespoons peanuts
3 tablespoons pumpkin seeds
1 tablespoon sesame seeds
1 cinnamon stick (or add a pinch of cinnamon with the other spices)
2 tablespoons cocoa powder
2 tablespoons masa or cornmeal
2 teaspoons sugar

Set the oven to broil. Place the poblanos and jalapenos on a large baking sheet and broil for 3 minutes per side until skin is blackened. Place in a bowl and top with plastic wrap or a plate to trap steam. When peppers are cool enough to handle, remove and discard charred skin, stem, seeds and chop remaining flesh.

Warm about 2 cups of water in a pot or glass measuring cup until almost boiling. Add dried chiles and raisins and let sit to soften while you prepare the other ingredients. Once softened, remove the chiles from the water, reserving the remaining chile 'broth', then stem, seed and chop.

Heat oil in a medium pot. Add onion and garlic, saute 5 minutes until tender. Add tomatoes and cook until tomatoes are softened, another 5 minutes. Season with salt and pepper. Add oregano, cumin and thyme and saute 1 minute until fragrant.

Add peanuts, pumpkin seeds, sesame seeds and cinnamon stick. Saute another couple of minutes. Add reserved chili 'broth' plus enough water to make 2½ cups, chopped poblanos and jalapeno, chopped dried chiles, raisins and cocoa powder. Simmer 10 minutes. Using an immersion blender, blend sauce until smooth. Stir in masa/cornmeal and sugar. Season with salt and pepper.

Roasted Vegetables:

Cut potatoes, zucchini, and onion into similar sized pieces. Douse in olive oil and sea salt, and roast at 400 degrees for ~45min. Layer on warmed corn tortillas and top with mole sauce and desired toppings. Red cabbage works nicely, as does avocado.
 

Friday

Black Bean and Rice Tacos with Whatever Veggies are Left in Your Fridge

1 can black beans (or cooked black beans)
1/2 cup rice, prepared
Whatever veggies are left in your fridge
Olive oil
Garlic
1 tsp cumin seeds
Ground chipotle pepper
Salt

Heat 1 Tbsp olive oil on medium in skillet. Add whole cumin seeds and allow to cook until they begin to pop. Add onion and cook until translucent. Add garlic, stirring constantly. Saute diced or sliced summer squash, banana pepper, tomatoes, potatoes, corn - seriously, whatever you have - until nearly softened. Stir in prepared black beans to heat. Season with salt and chipotle to taste.

Layer veggie mix and rice on warmed tortillas with hot sauce, guacamole, sour cream, pepper jack cheese, fresh pico de gallo, lime juice, or whatever you desire! Enjoy!