Veggie tacos

These veggie tacos are proof that plant-based can be just as satisfying as the classics. Filled with vegetables, hearty beans, and all your favorite toppings, they’re a delicious explosion of flavors and textures.

Perfect for weeknight dinners, gatherings with friends, or anytime you’re craving something fresh, colorful, and absolutely delicious.

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Ingredients :

For the Guacamole:

• 1/2 avocado

• 3-4 cherry tomatoes, diced

• Fresh parsley, chopped

• A squeeze of lemon juice

For the Tacos:

• Corn tortillas

• Red kidney beans

• Yogurt-tahini sauce (mix yogurt, tahini, lemon juice, and olive oil)

• Fresh tomatoes, diced

• Arugula

• Scrambled eggs

• Feta cheese, crumbled

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Instructions

1. Prepare the Guacamole:

   Mash the avocado in a small bowl until smooth.

   Add the diced cherry tomatoes, chopped parsley, and a squeeze of lemon juice.

   Mix well, season with salt to taste, and set aside.

   
   

2. Prepare the Toppings:

   Heat the red kidney beans in a pan or microwave until warm.

   Whisk together yogurt, tahini, lemon juice, and olive oil to create a creamy sauce. Adjust the consistency with a splash of water if needed.

   Scramble the eggs over low heat, stirring gently for soft, creamy eggs.

   
   

3. Assemble the Tacos:

   Warm the corn tortillas in a dry skillet or microwave.

   Spread a layer of guacamole on each tortilla.

   Add a spoonful of red kidney beans, diced tomatoes, and arugula.

   Top with scrambled eggs and a drizzle of the yogurt-tahini sauce.

   Finish with a sprinkle of crumbled feta cheese.

   
   

Serve immediately and enjoy these flavorful, wholesome tacos!