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Veggie Tacos with Avocado Tomatillo Salsa
Ingredients
- 1 small Japanese eggplant, chopped into 1-inch pieces
- 1 cup chopped summer squash (yellow, pattypan, or zucchini)
- 1 red bell pepper, deseeded and sliced into 1-inch pieces
- 1 cup cherry tomatoes, sliced
- drizzle of extra-virgin olive oil
- 6 corn or flour tortillas
- 1 cup cooked black beans, drained and rinsed
- ½ avocado, diced
- handful of cilantro
- 1 serrano pepper, sliced (optional)
- crumbled cotija cheese (optional)
- sea salt and freshly ground black pepper
- Avocado Tomatillo Sauce:
- ⅓ cup store-bought or homemade tomatillo salsa
- ¼ cup pepitas
- ½ avocado
- handful of spinach
- 2 tbsp olive oil
- squeezes of lime, to taste
- sea salt and freshly ground black pepper
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