Lately we have been consciously trying to eat more vegetables and add more greens to our diet. But its usually a hard sell with the husband. Although I wouldn't describe him as as vegetable averse, he sees them as more of a condiment than a main ingredient and is extremely skilled at eating around them.
That all changed when I started making vegetable based tacos. When they are smushed into a tortillas and covered with salsa, he is happy to eat his fair share of vegetables and then some. We started with these Chipotle Zucchini and Black Bean Tacos with Cilantro Avocado Slaw. The zucchini is covered in a spice blend featuring ancho chili powder, which is made from chipotle peppers. They are cooked until they begin to char and then paired with earthy black beans and the cool crunchy slaw. It's a perfect vegetarian meal that even meat eaters will love.
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