• Summer veggie tacos

    Summer Veggie Tacos

From the Summer 2016 ShareProduce A Plenty 

Summer Veggie Tacos with Chickpeas and Avocado Cream


Ingredients

  • 1 small zucchini, diced
  • 1 small summer squash, diced
  • 1/2 medium red onion, diced
  • 1 medium red pepper, diced
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup chickpeas, drained
  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 2 tsp. ground cumin
  • Salt and pepper
  • 1 ripe avocado
  • 1/3 cup full fat, plain Greek yogurt
  • 1/4 cup cilantro
  • 1 Tbsp. lime juice
  • WedgeMade Organic Flour Tortillas or Corn tortillas

Preparation

  1. Prepare grill for medium heat. Toss the diced vegetables, chickpeas, and minced garlic with the olive oil, cumin, and salt and pepper to taste. Place on a grill pan or wrap in aluminum foil and grill until tender, 15-20 minutes.
  2. While veggies are grilling, combine avocado, yogurt, cilantro, and lime juice in a blender or food processor until smooth.
  3. To assemble tacos, warm up tortillas on the grill, fill them with veggies, and garnish with a drizzle of avocado cream.

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