Vegan Tex-Mex Fiesta Skewers: Delectable Grilled Delights!

Allergens

None

Ingredients

• Wooden skewers (pre
• soaked)
• 1 large zucchini, sliced into 1/2
• inch thick rounds
• 1 small red bell pepper, cut into 1
• inch squares
• 1 small yellow bell pepper, cut into 1
• inch squares
• 1 cup cherry tomatoes, halved
• 1 can black beans, drained and rinsed
• 1 large red onion, cut into 1
• inch chunks
• 2 cups fresh spinach leaves, large stems removed
• 4 oz button mushrooms, halved
• 1 cup cilantro leaves, for garnish
• Salt and pepper, to taste Citrus Lime Crema:
• 1/2 cup vegan sour cream
• 2 tbsp lime juice, freshly squeezed
• 1 tbsp cilantro, finely chopped
• Salt and pepper, to taste Smoky Guacamole:
• 2 ripe avocados, pitted and diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeds removed and minced
• 2 tbsp cilantro, finely chopped
• 1 lime, juiced
• Salt and pepper, to taste

Instructions

1. Begin by preparing the Citrus Lime Crema and Smoky Guacamole. In a medium bowl, whisk together vegan sour cream, lime juice, cilantro, salt, and pepper until well combined. Transfer to an airtight container and refrigerate. For the guacamole, mash avocados in a large bowl with red onion, jalapeño, cilantro, lime juice, salt, and pepper. Set aside. Thread vegetables onto pre soaked wooden skewers, alternating between zucchini, bell peppers, cherry tomatoes, black beans, red onion, and spinach leaves. Season skewers with salt and pepper, to taste. Preheat a grill or grill pan over medium high heat and cook skewers until vegetables are tender and slightly charred, about 4 minutes per side. Serve skewers immediately, garnished with cilantro leaves. Accompany with Citrus Lime Crema, Smoky Guacamole, and tortilla chips for dipping.

Chef’s Insight

To enhance the smokiness of the dish, marinate the vegetables in a smoky-flavored oil for 30 minutes before grilling.

Notes

Serve immediately for optimal taste and texture.