Fast and easy veggie tacos with homemade salsa and guacamole

Vegetarian meals are not only extremely healthy but they also take much less time to prepare than meat dishes. That's the reason vegetarian meals like these tasty tacos are such great options for busy families, particularly for weekday dinners.

This twist on traditional tacos uses vegetables instead of meat. The flavourful combination of deep, rich flavours is sure to  have everyone reaching for more. Preparation time is just 10 minutes  and cooking time is 20 minutes. This recipe serves four and is perfect for a family meal or for last-minute dinner guests.

• 30 mL (2 tbsp) extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 eggplant, cubed
• 1 butternut squash (750 mL/1 1⁄2 lbs), halved, seeded, peeled and cubed
• 1 large zucchini (175 mL/6 oz), cubed
• 1 mL (1⁄4 tsp) chili powder
• 2 mL (1⁄2 tsp) ground cumin
• 1 garlic clove, crushed
• 400 g (14 oz) can tomatoes
• 1 large ripe avocado
• Juice of 1⁄2 lime
• 3 medium ripe tomatoes, diced
• 1⁄2 medium red onion, finely chopped
• 50 ml (1⁄4 c) chopped cilantro
• 8 taco shells
• 250 mL (1 c) low-fat plain yogurt
• Lime wedges and sprigs of cilantro

1. Heat oil in a large pot over medium-high heat. Add onion and eggplant; sauté, stirring frequently, until vegetables are lightly browned.
2. Add squash and zucchini. Stir in chili powder, cumin and garlic. Pour in canned tomatoes with their juice. Add salt and pepper, to taste. Heat to boiling, breaking up tomatoes with a wooden spoon. Cover and simmer 15 minutes, stirring occasionally, until squash is just tender. Check occasionally, adding water, if needed, to prevent vegetables from sticking.
3. Preheat oven to 180ºC (350°F).
4. To make the guacamole, halve and pit the avocado, scoop flesh into a bowl and mash with lime juice.
5. To make salsa, combine tomato, red onion and cilantro in a small bowl. Set guacamole and salsa aside.
6. Put taco shells on a baking tray; warm three to four minutes in the oven. Transfer shells to serving plates. Fill with eggplant mixture and top with guacamole, yogurt and salsa. Garnish with lime wedges and cilantro.

Each serving is 420 calories with 8 g protein, 21 g fat (including 3 g saturated fat), 0 mg cholesterol, 56 g carbohydrates, 15 g fibre, 150 mg sodium.

Veggie tacos are nutritious as well as being so delicious that even the most dedicated meat lovers won't miss the meat.