Filling Veggie Tacos

Corn Tortillas

Sharp Cheddar Cheese

16 oz Black Beans, drained and dried

1-2 Sweet Potato, peeled and cubed

1 Onion, sliced

2 Red/Green Peppers, sliced

12 oz Mushrooms, sliced

Guacamole

Simple Crunchy Slaw (see recipe below)

 

Toss black beans with olive oil, salt, cumin and garlic powder and baked at 400 for 15 minutes.

 

Toss sweet potato with olive oil and salt, roast at 400 for 20-30 minutes.

Drizzle sauté pan with olive oil and cook onion and peppers with spices like garlic powder, cumin, oregano, salt and chili powder until tender. Remove from pan and saute mushrooms with salt and pepper.

 

Add any more of your favorite veggies.

Simple Crunchy Slaw:

2 C Green and Red Cabbage, shredded

1-2 Carrots, shredded

1 Celery Stalk, sliced

Toss with 2 T apple cider vinegar, 1 T olive oil, ¼ t salt and 2 t honey.

Start with corn tortillas then layer on with guacamole, cheese, beans, potatoes, veggies and top with slaw (if you can fit it all).