There's a bit of prep work involved in these tacos - grilling the corn, roasting the cauliflower, and frying the beans - but it is all worth it. I just love how many delicious and healthy ingredients I can cram into one taco. Tacos really are the best.
In celebration of summer, markets, eating your veggies, and helping others, I wanted to share a recipe for grilled vegetable quesadillas. After my trip to the market this past Sunday, I actually came home with more produce than I could eat in one week. When this is the case, I like to fry up all the veggies I have no plans for and serve them in a warm tortilla with melted sharp cheddar, and a chipotle dipping sauce on the side. It is such an easy and healthy meal to prepare, which is exactly what I am looking for these days.
I considered writing up a recipe for some sort of fabulous fish taco, smothered in a cilantro lime sauce, and topped with crunchy lettuce, but during the last minute, while on a quick run to the store, I saw this beautiful butternut squash and I knew what had to be done. I took it home, and almost cut off my left hand trying to peel it. And then for a short moment I kind of regretted my decision, but after frying it up in some salty chili flakes that I brought back from Istanbul last summer, I was confident with my decision.
I'm not sure if I've ever mentioned my obsession with tacos. Hands down, the most enjoyment-worthy food I've ever eaten. Tacos are extremely popular among the Pacific Northwest - Washington, Oregon, and California. I like to judge a city based on its taco selection. Before moving to Seattle, unbeknownst to me that these tiny tacos were the epitome of a true culinary delight.