Delicious, quick, easy and a great way to get your kiddos to eat their veggies - these tacos are perfect for a Meatless Monday or Taco Tuesday (or any other night) weeknight dinner!
Course: Main Course
Keyword: 30 minutes or less, avocado, black beans, cheese, garlic, gluten-free, onion, salsa, tacos, Tex-Mex, tomato, vegan, vegetarian, zucchini
Veggie Taco Filling
4earscornkernels cut off
8crispy taco shells OR
8corn or flour tortillas
shredded vegan cheeseoptional
Grate the zucchini and squeeze with a paper towel to remove excess water. Dice up the onion, mince the garlic cloves, and drain and rinse the black beans.
Once the veggies are prepped heat the EVOO in a large skillet over medium heat. When the oil is hot add the onion and garlic and sautee for 3 minutes.
Add zucchini, carrots, black beans, corn kernels and spices. Sautee for 8 to 10 more minutes or until veggies are tender. Set aside.
While veggies are cooking whip up the garlic sauce: mince the garlic cloves and melt the butter. While butter is cooling slightly mix together the mayo, plain yogurt, and spices. Add in melted butter and minced garlic. Set aside.
Heat the taco shells or tortillas (taco shells heat best in the oven, tortillas can be heated in the microwave with a damp paper towel). Get your toppings together. Fill taco shells/tortillas with veggie mixture, top with garlic sauce and toppings of choice. Enjoy!
NOTE: To make this gluten free use corn crispy shells or tortillas - we love crispy corn shells!