Vegetable Soft Tacos
serves 4
Use leftover chili succotash and bak choy slaw to make these satisfying, vitamin-packed vegetarian soft tacos.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 avocado
Juice of 1/2 lemon
12 flour tortillas
2 cups reserved chili succotash
4 ounces jalapeno cheddar cheese, shredded
2 cups reserved bak choy slaw
prep: 5 minutes
total: 15 minutes
dampened towel
microwave
heavy saucepan
1. Cut the avocado lengthwise into quarters and discard the pit. Strip off the peel from each quarter. Dice the flesh into small pieces and toss with the lemon juice. Set aside.
2. Wrap the tortillas in a dampened towel and warm in a microwave at full power for 1 minute or in a 350F oven for 10 minutes.
3. Heat the succotash in a heavy saucepan over medium heat, stirring frequently, or heat in a microwave at full power for 3 minutes.
4. Serve the tortillas, warm succotash, shredded cheese, bak choy slaw and chopped tomato in separate dishes so that each person can assemble their own taco.
