This is one of the best weeknight meals around, vegan or otherwise! These tacos are super fast, healthy, there’s very little prep, everyone loves them, the tacos are customizable to tastes, and they leave little cleanup. A giant win in my book!
These aren’t much to look at, but I guarantee you that everyone is going to love them! Quite possibly one of Todd and my favorite meals, these tacos are so quick and easy to whip up. Perfect for a busy weeknight. Oliver really enjoyed putting the lettuce on the tacos too, so kid-friendly! Yay!
Have you watched the Tidying Up with Marie Kondo show on Netflix? I read her book several years ago and still fold my clothes in her very particular way, even though I found the book to be slightly absurd. We watched the show a couple weeks ago and pretty much turned our house upside-down. I don’t know what it was about actually watching her go through with people and help them ‘tidy up’ but it really made an impact on us. If you haven’t seen it, it’s definitely worth the watch! Okay, PSA over. Now it’s taco-time!!
Corn & Zucchini Tacos with Chickpea & Walnut 'Meat'
By Kathleen @ Produce On Parade
This is one of the best weeknight meals around, vegan or otherwise! These tacos are super fast, healthy, there’s very little prep, everyone loves them, the tacos are customizable to tastes, and they leave little cleanup. A giant win in my book!
Ingredients
- 1 tbsp olive oil
- 1 15 oz can of sweet corn, drained well
- 2-3 small zucchinis, diced small
- 1 15 oz can of chickpeas, drained and rinsed
- 1 ¼ cup whole raw walnuts
- 2 ½ tbsp soy sauce
- 1 tbsp ground cumin
- 2 tsp chili powder
- 2 tsp garlic powder
- ½ small head of romaine lettuce, chopped
- 20 cherry tomatoes, halved
- ⅓ cup fresh cilantro, chopped
- 8-10 taco-size flour tortillas
- Sprinkle of shredded vegan mozzarella
- Spoonful of salsa, to taste
- Over medium, heat the oil in a large frying pan. Once hot, saute the corn and zucchini for about 5 minutes, stirring occasionally, until they begin to brown. Remove from heat and set aside.
- While the veggies fry, place the chickpeas through the garlic powder into a food processor. Pulse several times, until the mixture resembles taco meat. There should be small chunky bits of walnuts and chickpeas, and the spices should be well blended. Transfer to a microwave safe bowl.
- Prep the veggies. Microwave the taco meat for about 1-2 minutes, until warm. Heat the stack of tortillas in the microwave for about 15-30 seconds, to heat.
- To assemble the tacos, place lettuce on one taco, followed by taco meat and pan-fried veggies and then the remaining veggies. Top with a sprinkle of shredded vegan mozzarella and a spoonful of salsa, to taste, on each taco. Divide the fillings evenly between all the tortillas. Serve hot.
Prep time:
Cook time:
Total time:
Yield: 8-10 tacos
