A great option for lunch or dinner! Fresh veggies, warm tortillas, and cheese!
Ingredients
2 cups of Sundried Tomatoes, sliced
2 cobs of corn, kernels cut from cob
1 large diced zucchini
1/2 chopped medium yellow onion
1 diced red pepper
3 tablespoons of olive oil
1 teaspoon of cumin
1 teaspoon chili powder
3/4 teaspoon of salt
1/4 teaspoon of pepper
1/4 organic hemp hearts – Hemp Shelled Seed (Hemp Hearts)
1 cup of cooked black beans
1/3 of finely chopped cilantro
1 1/2 tablespoons of fresh lime juice
2 thinly sliced avocadoes
10 small tortillas
2 cups of dry TVP – Textured Vegetable Protein (TVP)
Preparation
Rehydrate the TVP by mixing with just less than 2 cups of boiling water (add seasoning to taste) in a bowl and letting it sit for 5 to 10 minutes until the water is absorbed.
Preheat the oven to 400 degrees.
Add tomatoes, corn, zucchini, onion and red pepper to a large baking sheet. In a small bowl stir together olive oil, cumin, chili powder, salt and pepper. Drizzle the mixture over the veggies. Mix the veggies around to ensure they are evenly coated, spread them into an even layer on the pan.
Roast the veggies for 10 minutes, remove and mix and place them back in the oven for an additional 10 minutes. Add the black beans to the veggie mix, and bake for another 3 to 5 minutes.
Remove veggies from the oven and top them with the Hemp hearts, cilantro and lime juice. Warm the tortillas on a pan, or in the oven for a few minutes. Top them with the veggies mixture and the cooked TVP. Top the tacos with shredded cheese and enjoy!
