Are you looking for a twist on your fall meal planning this week. If so, give our Roasted Sweets and Parsnip Tacos a try. The base for these colorful tacos starts with purple and orange sweet potatoes – beautiful fall colors, festive and fun. We’ve added the earthy taste of parsnips to our sweets, giving this…
tacos
Chickpea Tacos
Check out the newest addition to our weekly Mexican food fix. Instead of using our basic black beans and rice combination, we’ve mixed-it-up and created a new taco filling using chickpeas, walnuts, and a slightly spicy Cuban Island Spice mix from our local Savory Spice Shop in Encinitas. What a great combination! We ditched the corn tortilla completely…
Vegan Fajita Street Tacos
Happy Cinco de Mayo! Today we’re serving up our Vegan Fajita Street Tacos, made with slider-size corn tortillas from Mi Rancho, organic tri-color peppers, onions, and jalapeño. Tacos are a staple in the Kelly household, and Cinco de Mayo is no different. They’re quick and easy to make by incorporating fresh, seasonal produce and a few simple…