Fresh & Healthy Veggie Friendly Tacos

I don’t get nearly enough vegetables these days.
I used to love eating vegetables. They were always my favorite part of a meal and I had this saying, see? It was this: The sign of a great chef, isn’t whether they can grill a steak properly or fillet a fish – it’s if they can make veggies interesting. Profound, right?

Don’t get me wrong – it’s not like I don’t think the greenery isn’t good on its own. It totally is. I could chew on raw kale or cauliflower or tomatoes for as many hours as the day is long – which, admittedly, is not very right now. Is it just me or are dusk and dawn nipping at each other’s heels right now?

Anyhow, I guess that sums it up. There’s not much sun and there’s also not many vegetables. And I miss them. 

Consider myself darn tootin’ lucky then that I got the blog I did for Secret Recipe Club this month: We Heart Vegan.

Brittany started her blog as a way to show everyone that good vegan food can not only be healthy, but also cheap and appealing to everyone. Eating real allows us to be the best that we can be – especially when there’s squash* involved!
I did make a couple small changes to her original recipe. First, I roasted my squash in the oven instead of sauteing it because I wanted to incorporate as much color onto the veggies as possible to enhance the flavor – even my biggest frying pan couldn’t get it all in for one go.Second, I had a couple extra things on hand that needed to be used, namely the peppers, radicchio and limes, so I chucked ’em in. Don’t be put off by the ingredient list – there really aren’t that many and as with any good taco recipe, it all comes together quite quickly.


This is definitely fresh. It’s definitely healthy. It’s definitely veggie friendly. And I’ll definitely be making these again – they’ve made the weekly rotation! Success!

Fresh & Healthy Veggie Friendly Tacos

Prep Time 30 mins
Total Time 30 mins
Servings 6 tacos


  • 3 Hard Taco Shells per person see if you can find organic to avoid GMO.
  • 2 Medium-sized Zucchini diced.
  • 2 Medium-sized Winter Squash butternut, peeled, cored & cut into 1" cubes.
  • 1 Taco Seasoning Packet OR make your own!
  • 1/2 Tsp Cumin.
  • 1/4 Tsp Cayenne Pepper.
  • 1 14 oz Can Chopped Stewed Tomatoes drained.
  • 3/4 C Corn fresh or canned.
  • 1 14 oz Can Favorite Beans Pinto, drained and rinsed.
  • 1 Avocado diced.
  • 1 Bell Pepper cored & diced.
  • 1/2 Medium-Sized Red Onion diced.
  • 1 Mango peeled & diced.
  • Handful of Cilantro chopped.
  • Fresh Ground Black Pepper and Coarse Sea Salt.
  • Extra Virgin Olive Oil.
  • 2 Limes for Juice + 1 Lime for serving.
  • 2 Bird's Eye Chilies spicy!, thinly chopped to serve.
  • 1/2 Radicchio chopped to serve.


  • Pre-heat your oven to 450 degrees F. As that heats, throw the Winter squash in a shallow roasting pan and drizzle with olive oil and a good helping of salt and pepper. Mix well to ensure even coverage and arrange as a single layer. Place in hot oven and roast for 15-22 minutes or until the squash is fork tender and slightly caramelized. You may need to shake the pan every 7 minutes or so to ensure even coloring.
  • While that's in the oven, make the rest of the taco biz...
  • In a large saute pan, heat a couple glugs of oil over medium-high heat and add the diced zucchini. Season with salt and pepper to taste and allow cook 5-7 minutes, stirring occasionally. You want the zucchini to caramelize a bit before adding the rest of the ingredients.
  • When you start to see color on the outside, add the bell pepper. Cook for a further 3 minutes, then add the seasoning packet (or homemade taco mix) along with the spices, stewed tomatoes, corn and beans. Cook until heated through and softened.
  • Just before serving: In a separate bowl, combine the onion, avocado, cilantro, mango, juice of 2 limes and salt and pepper to taste. Stir well.
  • Heat the taco shells according to package directions.
  • Serve bean veggie mixture along side roasted squash, fruit salsa and warm taco shells. Place the chopped spicy chili, lime wedges and radicchio on the table too and let people garnish themselves.
  • Eat.
Tried this recipe?Let us know how it was!


* I hate the word “squash”. That along with “moist”, “squirt” and “boob”.  Though this has no bearing whatsoever on my feelings about eating them – they’re delicious. Squash, I mean. Heh….


Do you get enough vegetables? What are your favorite ones? Which ones can you just NOT stand? Which vegetables do you love to prepare? Which ones need some help?

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