November 4 2014

Veggie Tacos!

ingredients (or close…);

corn tortillas

2 cups mushrooms

half red onion

half lemon

carrot shreds

half avocado 

3 cloves garlic

1 cup sun dried tomatoes 

1 cup plain yogurt

parmesan cheese

salt & pepper 

1/2 cup almond slivers

I started by putting the sun dried tomatoes, yogurt, almonds, 1 clove garlic chopped, juice & zest from the lemon, grated parmesan cheese, salt & pepper in the food processor until it was  a paste.

Then I sautéed the onions, mushrooms and 2 cloves garlic.

I toasted the corn tortillas, placed the carrots first, then the sautéed goodness next, sun dried tomato paste after, avocado dices topped with pepper and a lemon wedge.

It was good! and healthy...but next time I think I would add more yogurt to make it more creamy (I ended up putting more yogurt on top; a healthier alternative to sour cream) and maybe a spice somewhere in the mix. It was great for being completely unplanned and 100% from my own brain. 

I enjoyed them with homemade sun brewed green tea. Happy taco tuesday!