Loaded Veggie Tacos with Avocado Cilantro Crema

We strive to consume meat on a more limited basis, sourcing most of our meat from local farms where sustainable and humane practices are used to raise quality meat. That said, for a family of four, sourcing quality meat can get expensive quick. Here, we use a wide array of vegetables from our farmer’s market hauls to give life to #TacoTuesday in the Kellar household while also pushing us to think outside our box of cooking at home.


Serves: 4

Time: 30 minutes



1 small onion, finely diced

3 cloves garlic, minced

2 small summer squash (crook neck, zucchini, patty pan), finely diced

2 ears of yellow or white corn, kernels removed from the cob

2 bell peppers of choice (red, yellow, orange, green, purple), finely diced

1 - 15 oz. can of black beans (no salt added), drained and rinsed

1 to 2 tablespoons olive oil

salt and pepper to taste

1/8 to 1/4 tsp. ground cumin (use more if you like cumin, less if you want just a hint of it)

8 corn tortillas


1 ripe avocado

1/2 cup nonfat, plain greek yogurt

1/2 cup chopped cilantro

Juice of 2 lemons

1 jalapeño, stem and seeds removed (you can add the seeds if you want more heat)

Pinch of salt


Heat olive oil in a large skillet over medium high heat. Add onions and stir frequently until translucent, about 4 minutes. Add garlic and stir together for 1 minute. Next, add the finely diced veggies to the onion and garlic; season with salt and pepper. Allow to cook while stirring occasionally for 7 to 10 minutes, until veggies are soft. Add in the rinsed and drained black beans and cumin. Stir together to combine and allow to cook for another 3 to 5 minutes, stirring occasionally.

While the veggie mixture cooks, prep the avocado and cilantro crema. Using a food processor fitted with the steel blade, add in the avocado, cilantro, jalapeño, lemon juice, greek yogurt and salt. Pulse a couple of times then blend ingredients together until combined. Taste and adjust seasoning as needed.

To assemble tacos, spread a tablespoon of the avocado cilantro crema onto a warmed tortilla then add a couple of spoonfuls of the taco filling. Top with more crema and garnish with chopped cilantro and a wedge of lime. Serve immediately.