Tacos!

I made these for a client today.

Add some lime juice, cumin and cilantro to chopped up mango, diced red onion, canned white beans and some hearts of palm and you’ve got an amazing summer taco filling packed with fiber and plant nutrients. I topped these with a little mashed avocado.

Swap out the white beans for black beans or pinto beans and add any veggies you want to use up. With this kind of dish, you don’t need a recipe. Mix, taste, adjust - pretty foolproof.

At the end of the week, tacos are one of my favorite ways to use up veggies before they go bad. I like to roast them in the oven and then add them to taco shells with guacamole and some shredded red cabbage.

You can even add a plant-based crema. I’ll make a blog post all about cashew cream next. It takes everything you put it on to the next level.