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
- In a saucepan, spray olive oil. Saute zucchini and squash mixing in black beans once veggies are cooked down. Add spices for flavoring.
- Warm tortillas in oven at 250 degrees
- Spoon bean/veggie mixture onto tortillas and add toppings to your liking.
- 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!