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I got these sweet peppers from my CSA box recently and roasted them up on a baking sheet for 20 minutes at 400º with just a drizzle of oil and a pinch of salt. I love how the true flavors of a vegetable come through when that’s all you use! These (banana peppers?) are not as big as bell peppers so one fits perfectly inside each corn tortilla. I feel like I always have leftover quinoa in the fridge (that stuff multiplies!) so we used that instead of rice, along with cottage cheese, avocado slices and my favorite hot sauce, Sriracha. Salt to taste and enjoy (perhaps with this springy cocktail!)

This dish was featured in my recent Food52 post that shared 5 recipes using avocados, yum!

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