Veggie Tacos and Mango-Avacado Salsa
Before I had a blog, nay, before I was even fully aware of the wonder of food-blogging from any angle, I used to simply email myself recipes when I came across them and title them things like "idea for passover" or "yummmm". Little did I know that I would soon base almost my entire diet off of recipes gleaned from the vegan and veg-friendly blogosphere...
This recipe from the Fresh Approach cooking blog, which I labeled simply "delish sweet potato thingie" has become a standby now for nights when I have a few veggies on hand and a sweet potato. The idea is simple- but oh my, is it heavenly. (That Rachael is a goddess!) I altered it a bit this time, what with my black beans and salsa, but I believe thats sort of the idea. Now, for the salsa:
Mango Avacado Salsa
-1 ripe mango, diced (if you don't know how to do this properly, here's a fun little walk-thru)
-1 avacado, peeled, cored and diced
-1 red onion, diced
-1-2 cloves garlic finely diced
-Juice from one lime
-Salt and pepper to taste
1. Combine all ingredients, tossing in the lime juice, and s&p, and cover with plastic wrap. For best results, refrigerate for about a hour until you are ready to eat.
This salsa is good enough to eat straight from the bowl, but I usually top it on tacos or burritos that are a little spicy. (The avacado cools things down a bit.) I like it with spicy flaxseed chips too.