Skillet Taco

This is a quick and easy one skillet meal! I used vegan meat, but use beef or turkey if that’s your jam. This one is inspired by What Gaby’s Cooking with some vegan modifications.

  • 1 tbsp oil
  • 1 onion, sliced thin
  • 3 bell peppers, diced
  • 1 lb vegan or ground meat of choice
  • 1 packet Taco seasoning
  • 1 14oz can fire roasted tomatoes with chilies
  • 1 c frozen corn
  • 1 can black beans, rinsed
  • Vegan shredded cheese
  • 1 avocado, diced
  • 3 green onions, chopped
  • Black olives, sliced

Combine onions, peppers and oil in a 12 inch skillet and cook over medium heat until soft, about 5 minutes. Stir in “meat” and seasoning and cook until brown or heated through. Add tomatoes, corn and beans and cook over medium heat for 19 minutes, stirring a few times.

Scoop into bowls and top with cheese, avocado, green onions and olives.

Serves 4 – 6.

Cucumber Avocado Salad

This salad is so good – cucumber and avocado play so well together!

  • 3 tbsp olive or avocado oil
  • 2 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • Salt and pepper
  • 1 large avocado, chopped
  • 4 Persian cucumbers, sliced thin
  • 1 c arugula or spinach

Combine oil, vinegar, garlic, salt and pepper in a small jar.

Place remaining ingredients in a bowl, toss with dressing and serve.

Serves 4.