Sauteed Vegetable Tacos


According to my iPhone, last night was the "coldest night of the season." Now, I grew up in Houston, TX. I had never really experienced anything colder than 30 until I moved up to the northeast two years ago.

"Feels like 5 degrees" means "feels too cold to be alive" to me. 

I think I was trying to channel thoughts of summer when I decided to make veggie tacos. It was such a light and summery dish, and it made me really happy. 


  • 1 tsp vegan butter
  • 4 white pearl onions
  • 1 tsp minced garlic
  • 1 tsp chopped cilantro 
  • 1 red bell pepper
  • 1 zucchini 
  • 1 cup portabello mushrooms
  • 1/2 cup black beans
  • 1 small avocado
  • 1 lime
  • 4 corn tortillas
  • Shredded cheddar cheese (could also use vegan cheese, if you're into that sort of thing)
  • Salt and pepper to taste


  • Heat pan and melt butter with onions, garlic, and cilantro
  • Add in chopped veggies (bell pepper, zucchini, mushrooms) + salt and pepper
  • In a separate pan, cook black beans
  • Heat tortillas on yet another pan
  • Drain beans (you don't want your tortillas to get super soggy!)
  • Add beans to heated tortillas
  • Add veggies
  • Mash avocado with salt and lime juice and add to taco
  • Top with a bit of cheese