Haute Tacos

We LOVE entertaining but with a 5-month old, it can get pretty challenging.  In order to make things more palatable, in every sense of the word, I start by doing 3 things.  1. PICK A THEME  2. PLAN AHEAD   3. THINK OUTSIDE THE BOX.

In this case, we were craving Mexican (what else is new) so I decided on tacos.  Knowing that our friends were coming at 7pm, I started prepping around 3pm, working around my little munchkin's eating/sleeping schedule.  Dicing tomatoes, jalapenos, cilantro, onions, and whatever else tickles your taco (EWWWW)  Anywhoo, on to #3.  The last thing I do is scour the fridge and cabinets for ingredients I have that don't necessarily go with the meal but could add a little excitement, a little flavor.  Ah ha!  Zucchini and squash.  Done and done.  I had a healthy dinner ready to go, a happy well-fed baby boy, and carnivore guests who admitted to loving my herbivore menu of veggie tacos.  LIFE...IS...GOOD!  Here's how it all breaks down:

    Taco Filling
  • 2 big yellow squash
  • 2 zucchini
  • 2 cans organic black beans


2 Avocados, handful of pickled jalapeños, handful of cilantro, 1 diced tomato, salt and pepper for taste (mix together)


2 Guerrero corn tortillas per person (110 calories, 1.5 grams of fat) http://www.pasionguerrero.com/es


Salsa homemade or in this case, I used fresh, pre-made salsa from the market

Light shredded Mexican cheese for sprinkling on top

Top off with cabbage for crunch

  1. In a saucepan, spray olive oil.  Saute zucchini and squash mixing in black beans once veggies are cooked down.  Add spices for flavoring.
  2. Warm tortillas in oven at 250 degrees
  3. Spoon bean/veggie mixture onto tortillas and add toppings to your liking.
  4. If you're brave, I encourage you try Trader Joe's habanero hot sauce on top. www.traderjoes.com Only a drop or two, you don't want it to ruin your meal!