There's this comedian - John Mulaney - he has this bit about how much easier it is to not do things than to do them. I don't even have a legitimate excuse for my hiatus. Other than, it was easier not to. Sure, I've been busy at work. And, I've been traveling a bit. And, the light in my new kitchen is less than inspiring. Buy beyond anything else, when I finally get home from the work, from the gym, make dinner, clean it up, take a shower and crawl in bed - it's easier to veg than to put thoughts into words.
Speaking of veg-ing, You can't know this because I haven't posted recently, but lately I haven't been eating a lot of meat lately. Bring on the veggies. Meet my first veggie tacos,
Look at all the goodies. Can you believe it only took one pan?
A perfect quick summer dinner. And, just really any reason to eat lots and lots of guacamole.
Ingredients
1/2 zucchini
1/2 summer squash
2 slices vidalia onion
2 sections red pepper
2 sections green pepper
2 Tbsp olive oil
2 Tbsp taco seasoning (I used cumin,
3 corn tortillas
1/2 c black beans
chopped tomatoes
sliced radishes
feta (or other) cheese
guacamole
cilantro (would be yummy, but I didn't have any)
Directions
- Preheat oven to 450F. Line a baking sheet with foil. Cut squash into half moon rounds, 1-2 centimeters thick. Place in a bowl and toss with 1 Tbsp olive oil and 2 Tbsp taco seasoning. Place on baking sheet.
- Segment pepper and onions. Drizzle with olive oil, season with salt and pepper. Place on baking sheet. Bake in oven for 20 minutes, until peppers are charred and squash is soft.
- Assemble tacos
