Autumn Vegan Tacos with Roasted Corn Tomatillo Salsa

Ok, so here's my first shot at video blogging. As it were, my 5-year-old daughter was the only available camera-person, so it's a pretty... interesting video. So take it in context. My wife tells me she'll help out with future video blogging efforts, so long as I give her a bit of advance notice.



Autumn Veggie Tacos with Roasted Corn Tomatillo Salsa

Tacos:

4 corn tortillas, taco size
1 cup asparagus, trimmed
1 cup yellow squash, diced
1/2 large jalapeno, diced
1/3 xup red bell pepper, diced
2 cloves garlic, minced
1 cup chopped portabella mushrooms
1/4 cup fresh chopped cilantro
1/2 tsp groud cumin
1/4 tsp ground cayenne
1 tsp olive oil
1 avocado, peeled, pitted, and mashed


Salsa

1 can yellow corn, drained
3 large tomatillos, husked and diced
1/4 cup chopped cilantro
Juice of 1/2 lime
2 cloves garlic, diced
1/32 jalapeno pepper, diced

Preheat oven to 400 degrees F.

Drain corn; empty onto kitchen towel. Press dry with a second kitchen towel. Spray a baking sheet with olive oil cooking spray; arrange corn in a single layer; bake for 15 minutes.

Combine olive oil, asparagus, yellow squash, red bell pepper, garlic, and jalapeno. Stir fry on medium-high heat for 7-8 minutes, or until vegetables begin to soften.

Meanwhile, mash together avocado, cumin, and cayenne. Set aside.

Combine chopped tomatillos, cilantro, 2 cloves chopped garlic, and lime juice in a medium bowl. Place in refrigerator for 15-20 minutes to allow flavors to combine.

Warm tortillas in a microwave for 30 seconeds, or steam for 2 minutes to soften.

Fill tortillas with vegetable mixture; top with avocado mixture. Serve with tortilla chips and corn-tomatillo salsa.