We are big taco lovers in our house. And I mean BIG. We probably have tacos every week (creatures of habit, what can I say). It’s one of my kids favorite week night meals.
While the kids and JonPaul love a recipe I make for chicken tacos (chicken thighs and enchilada sauce in a crockpot for three hours. It’s embarrassing how simple it is ;), as a vegetarian it’s not always as easy coming up with healthy and delicious options.
I’ve shared with all of you previously on the blog my spicy portabella tacos with avocado puree (which by the way, the avocado puree is heavenly…..I can not get enough), but I wanted to share a new twist I’ve been loving lately.
This new recipe uses quinoa, sweet potatoes and black beans. All tossed together and then topped with a crunchy slaw of radish, red onion and just a touch of jalapeno.