Pan Patty Squash Tacos

After the last few posts you are probably beginning to wonder if I have made a serious lifestyle switch. Has mommy gone green?? If you follow us along on Facebook then you already know the answer is no, or I guess only partially. While we do try to eat one vegetarian dinner a week on a regular basis I thought it might be fun to challenge ourselves and stretch things a bit further with a week straight of vegetarian dinners. It has been something we have been talking about for a while now and since our CSA is in full swing I figured what better time to give it a shot. Please remember that while I love vegetables, the Mr. only tolerates most of them so this is really a true test of his love for me.

 Since Mr. loves all Mexican food and we have a boat load of squash on our hands I decided to give a veggie taco recipe a try. I chopped up a ton of fresh vegetables and added black beans to increase the protein. This quick prep dish was ready in less than 30 minutes from start to finish and made a delicious and nutritious vegetarian meal for the family that everyone enjoyed. The best things about this recipe is that it is super quick and easy. Yes, chopping takes some time but I did some of the prep the night before so that we would have a quick and dirty meal on the table minutes after we returned home tonight. After all, the cooking time is 10 minutes which is perfect for a week night wonder meal.

Pan Patty Squash Tacos
2 -3 Pan patty squash, chopped (depending upon size)

½ medium onion, thinly sliced

1 sweet pepper, thinly sliced

1 garlic clove, chopped

1 large mild chili, chopped (not sure what I used, it was long and light green and came in my CSA crate)

1 tsp of ground cumin

½ tsp of oregano

1 tbs taco seasoning

1 C tomatoes, chopped

¼ C cilantro, chopped

1 can black beans

EVOO

Toppings include

Shredded cabbage

Salsa

Shredded jack cheese

Avocado cream (1/2 an avocado and 2 tbs Greek Yogurt, lime juice, cumin, S&P)

Rinse black beans and set aside. Heat EVOO in a skillet, add all the ingredients together in a skillet and sauté on medium heat for 10 minutes or until all the vegies are cooked to your liking. Serve in tortillas with choice of toppings.