During the winter and spring months of 2022, I spent a good deal of time volunteering with a group in Nicaragua. During our off time, we got to explore the beautiful country. Many of our go-to activities included hiking. One weekend our group went on a backpacking trip across a couple of volcanoes. Nothing compares to the views we saw! Because of the warm weather all year long, fresh fruits and vegetables are a staple of the Nicaraguan diet. We were definitely going to take advantage of this during our time there. When backpacking, it was especially popular to take fresh food with you as any scraps left behind are environmentally friendly and will break down quickly. They also require little equipment to prepare. This recipe was one of my favorites because it is flavorful, hydrating, and fulfilling. Plus, it is vegan-friendly. To mix things up, try adding a few of your favorite sprouts or microgreens on top.
1. First, wash and prepare all of the vegetables. Each vegetable should be diced or cut into pieces comfortable enough to chew. Personally, I like very small pieces to get a good combination of flavors once mixed together. While these are the vegetables I am familiar with using in this recipe, you can always add others to change up the flavor combinations. When adding the tomatoes, be sure to remove the seed pockets before dicing.
2. Mix all cut vegetables into one container. The avocado will help hold them all together. Squeeze the juice of 1-2 limes, depending on how much you are making and your preferred taste. Stir together until well combined.
3. Assemble - Spread some refried beans over your tortilla, then add the vegetable mix. Drizzle some Lizano Salsa Sauce over the vegetables. This is the key to achieving the Nica taco flavor. Then crush a few chips over the top. Fold everything into the tortilla so you can hold it. Enjoy!
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