Meatless Monday: Sweet and Spicy Veggie Tacos
One of my favourite weekend rituals is going to Kensington market in Toronto, where I’m greeted by a variety of
One of my favourite weekend rituals is going to Kensington market in Toronto, where I’m greeted by a variety of sights and sounds that can keep me entertained for hours. You can find the perfect ingredients for a meal by visiting the specialty shops that are tucked away on its tiny streets. These tacos include a collection of those ingredients. The fresh corn tortillas are from a Mexican grocer that sells half a kilo for $3 (I usually opt for the organic blue corn tortillas, but I slept in on this particular day, and they were all out). The salsa is from a tiny hole-in-the-wall Mexican restaurant. The fresh veggies are from a variety of different open-air veggie markets and the veggie taco meat is from the organic health food store.
All the running around is worth it for the combo of fresh, specialty ingredients that make up this meal.
6 fresh organic blue (or yellow/white) corn tortillas
1 package Mexican veggie ground round (Yves brand)
Splash of fresh orange juice
2 tbsps agave nectar
1 green pepper
2 cups mushrooms
1 sweet yellow onion
½ tsp garlic powder
½ tsp cumin
Cilantro, to garnish
Salt, to taste
1 avocado, sliced
Handful shredded lettuce
Cook veggies, starting with the onion, in a little bit of olive oil. Add garlic powder, cumin, salt and pepper. In a separate pan, heat veggie ground round with orange juice and agave nectar, let simmer until slightly sweet. Combine veggie mixture with ground round mixture. Slightly warm the tortillas on the warming area of your stovetop, then plate and fill with mixture. Top with fresh salsa, sliced avocado, lettuce and cilantro.
-Katharine Watts, Associate Web Editor
Katharine isn’t just a web editor here at Best Health, she also blogs about healthy baking at Pastry Addict.