Summer squash tacos

If you read my blog, you know how much I love Mexican food. Now that I only cook vegan food at home, it’s been interesting coming up with suitable dishes that still pack as much of a flavor punch as their more traditional meaty counterparts. However, there are so many great ways to get creative with Mexican flavors, textures and spices, that you actually don’t miss meat at all, especially if you throw in some meaty mushrooms or tofu to the dish.

One of my classic go-to recipes for when I’m craving some Mexican food without the hassle is summer squash and pepper tacos. The inspiration for this recipe came from my big brother who lives in Arizona. He was growing yellow summer squash and courgettes in his garden and had a glut of them – so decided to turn them into burritos.

These tacos, served with a side of rice and beans and topped off with fresh salsa and avocado, are a great summer weekday meal when courgettes are in season and you’re finding yourself overrun with them. I recently made them for my carnivore best friend and she LOVED them, which is always a good endorsement to have for any vegan dish.

Ingredients

• 2 bell peppers (one red, one yellow)
• 2 medium courgettes
• 1 red onion, sliced
• 3-4 garlic cloves
• 1 tbsp vegetable oil
• 1 tsp salt
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp oregano
• pinch of chili powder
• pepper

To serve

• Small tortillas, store bought or make your own (recipe here)
• Mexican rice (recipe here)
• Cooked black beans
• Chopped tomatoes
• Avocado
• Lime wedges
• Hot sauce
• Cilantro (optional)

Instructions

1. Slice the courgettes and peppers using a food processor with the slicing blade. (You can also slice by hand, but I find this process much quicker).
2. Heat the oil over medium in a large pan. Add the onion with a pinch of salt and saute until soft and translucent (around 5-6 minutes). Add the garlic and cook for another 1-2 minutes, taking care not to let it burn.
3. Add the peppers, courgettes and spices, stirring well to ensure everything is coated, around 2-3 minutes. Reduce the heat slightly and cover, cooking until the veggies have softened and cooked through, around 6 minutes.
4. Remove from the heat and adjust for flavor. Serve with warm tortillas, Mexican rice and black beans and top with avocado, tomatoes, hot sauce and lime.