This fabulous vegetable recipe is colorful, fun, easy, and tastes so fresh! It’s a healthy alternative to the typical taco. Have fun with it by mixing in veggies of your choice. It is a great way to use what you already have in the fridge or the vegetables you picked up the Farmer’s Market!

2 large organic zucchinis

1 large organic yellow squash

1 small organic onion, sliced

1 organic red bell pepper

2 Avocados

2 organic tomatoes

Small bunch of organic cilantro

1 can spicy or regular organic black beans

4 cloves of garlic, minced

Sea salt

Pepper

Choice hot pepper for added kick

Flour tortillas

Rice; spanish or plain

Oil for sauté

Directions:                                                         Serving 4

Set oven to 400 degrees for roasting peppers. Chop up veggies for sauté: squash, bell pepper, onion, garlic. Cut up avocado, tomatoes, and cilantro and set aside to top tacos. Rub peppers with oil and set in oven to roast, approximately 15 minutes.

Heat black beans in a pot, set on low, and simmer. Cook rice and keep warm till veggies are sautéed.

Heat oil in skillet over medium high heat add veggies, sea salt, pepper and garlic. Cook until desired firmness.

Put sautéed veggies in flour tortilla and top with cilantro, tomatoes, avocados and hot peppers.

Add guacamole, sour cream and cheese if you prefer! Tastes great both ways. Finish off plate with rice and beans and you have yourself a meal.

Eat well, be well, enjoy life!