Vegetarian Tacos

Ingredients:

• Corn tortillas

• Black or pinto beans OR Eggs for lower fiber

• Carrots, thin sliced- lengthwise

• Other vegetables of choice (sliced): Zucchini, onion, mushrooms, and/or red bell peppers

• Chopped garlic (optional)

• Sliced jalapenos (optional)

• Olive oil

• Pickled or fermented cabbage (optional, but highly recommended)

• BBQ sauce or salsa for topping

Directions:

1. You can bake the vegetables or cook them on the stove top. If using oven, preheat the oven to 350℉ and line a baking sheet with parchment paper

2. Add the sliced vegetables (carrots through sliced jalapenos) either to the baking sheet or a pan (for stove-top cooking), lightly spray or drizzle with olive oil, just enough to lightly cover the veggies, add a pinch of salt

3. Cook until desired done-ness; it should take about 7-10 minutes in the oven and 3-5 minutes on the stove-top (medium heat)

4. In the meantime, drain the beans well OR cook the eggs on a non-stick, adding salt and pepper

5. Very lightly heat the corn tortilla by placing them in the hot oven or toaster oven for ~20-30 seconds, or hover over the flames of a gas stove-top (optional)

6. Stack on the beans (~1/4 cup per taco) OR eggs, then roasted veggies, top with cabbage (if using), and choice of sauce