This one-minute ensemble has really been working for us as the days heat up here in Los Angeles and we start craving lighter meals and more fresh, raw ingredients. The mix of flavors and textures is super satisfying—especially with so many types of salsas to experiment with.

We toast-flip-toast blue corn tortillas over an open flame on our stove until they bubble up and char just slightly. Then we top with avocado, fresh salsa, cilantro (or parsley), and sea salt (beans optional). Quick, easy, and fresh. Sometimes the most simple vegan meals are the most satisfying. Happy summer!

Tags: dark leafy greens, recipes, vegan taco recipe

This entry was posted on June 20, 2012 at 11:38 am and is filed under Main Dishes, On the go, Recipes, Sides. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.