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Vegetable Tacos

Canadian.Recipes's picture
Ingredients
For filling:
  Vegetable oil 2 Tablespoon
  Carrots 2 Large, peeled and thinly sliced
  Onion 1 Large, peeled, finely chopped
  Garlic clove 1 Large, peeled, finely chopped
  Chili powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Dried oregano leaves 1⁄2 Teaspoon
  Zucchini 2 , unpeeled and cut in 1/2-inch cubes (About 8 Inch Long)
  Sweet red pepper 1 , seeded and chopped
  Green pepper 1 , seeded and chopped
  Canned corn kernel 7 Ounce, drained (1 Can, 199 Milliliter)
  Canned kidney beans 19 Ounce, drained (1 Can, 540 Milliliter)
  Taco shells 12
Toppings:
  Grated cheddar cheese 1⁄2 Cup (8 tbs)
  Shredded lettuce 1⁄4 Cup (4 tbs)
  Sour cream/Yogurt 3 Tablespoon
Directions

Filling: In large skillet, heat oil over medium-high heat.
Stir in carrots, onion, garlic, chili powder, salt, cumin and oregano.
Cook, stirring often, until onion is softened and golden, about 8 minutes.
Stir in zucchini, peppers, corn and kidney beans; cook, stirring often, until zucchini is tender but not soft, about 7 minutes.
Spoon into serving dish.
Meanwhile, place taco shells on baking sheet and place in 350°F (180°C) oven for 5 minutes to warm, if desired.
To serve, let each person spoon some filling into taco shell and top with spoonful of cheese, lettuce and yogurt.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
4

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