So I’ve been fully engrossed in the recent search and rescue efforts of the missing Titanic Submersible over the past several days… I can only image the experience of those on board, and I am so intrigued by how to go about conducting the search and rescue efforts. Needless to say, my productivity levels tend to dip when I go down the rabbit hole of exploring the entire story. Truly hoping this has a happy ending.

Switching gears, lunches are typically pretty basic for me. I usually try to make enough of a protein for dinner the previous night, so that I can easily toss it into a salad the next day for lunch. Yet, sometimes it doesn’t work out that way and I have to get somewhat creative…

Enter today’s easy veggie tacos. I think I first made them several weeks ago, as I was standing in front of the refrigerator, trying to decide what sounded good for lunch. I had a package of the Trade Joe’s lentils, a ton of veggies, some leftover quinoa from beginning of the week meal prep, and corn tortillas. So, these veggie tacos were born…. and they were absolutely delicious…

Obviously this is a very basic recipe (really can’t even be called that…), and I sort of just eyeball everything depending on how much I want… so you can customize this however you like. And, it’s super easy for dinner as well…. sharing the ingredients below in case you’re looking to add in a new lunch into your rotation…

And with that, I hope everyone has a great day ahead…. more than halfway through the week!
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INGREDIENTS

Corn tortillas
Diced zucchini
Chopped mushrooms
Spinach
Chopped Bell Peppers (I used yellow)
Trade Joe’s pre-made lentils
Cooked quinoa
Pickled Onions
Pico De Gallo
Sliced Avocado
Salt, Garlic, Pepper (to season veggies when cooking)

DIRECTIONS

Sauté veggies in olive oil until tender- I recommend adding spinach at the very end…
Warm Corn tortillas (I heat mine directly on the stove…)
Add all ingredients to tortillas….
Enjoy!