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Vegetarian Tacos Recipe

This dish is great for spring and summer season. Here is the Vegetarian Tacos Recipe which combines the best of summer produce, that you can pull together in about 40 minutes or less.

Vegetarian Tacos Recipe

Photo by Ephemeron

This dish is great for spring and summer season. Here is the Vegetarian Tacos Recipe which combines the best of summer produce, that you can pull together in about 40 minutes or less.

You can improvise with the vegetables, some cooked beans would work great added in, or a little fresh corn as well. You can also add some jalapeño pickles or salsa to taste. Make this great dish for your family or invite some friends and show them your cooking skills.

Vegetarian Tacos Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 1 small eggplant (cut into half-inch cubes)
  • 6 tablespoons of olive oil
  • ¾ cup of diced onion
  • 1 and ½ teaspoons of coarse salt
  • 2 cloves of garlic (finely chopped)
  • 1 cup of diced red bell pepper
  • ¾ pound plum tomatoes (cut into 1-inch cubes)
  • 1 tablespoon of chili powder
  • ½ cup of canned dark red kidney beans (drained)
  • 1 can (28 ounces) of tomatoes
  • 1 and ½ teaspoons of cumin
  • Salt and pepper (to taste)
  • ¼ cup of chopped parsley
  • ½ cup of canned chickpeas (drained)
  • 8 ounces of grated Cheddar cheese
  • 8 hard corn taco shells
  • 1 cup of red onion (diced)
  • 4 ripe plum tomatoes (diced)
  • 2 cups of iceberg lettuce (finely shredded)
  • 8 ounces of sour cream
Instructions
  1. In the first step, place the eggplant in a colander and sprinkle it with the salt. Next, let it stand for about one hour. Now, pat dry using paper towels. Meanwhile, put a big skillet over medium heat and heat to it 4 tablespoons of the oil. Add the sauté and eggplant until almost tender and add more oil if necessary. At the end of the first step, remove to a casserole. In the second step, put the same skillet over low heat and heat in it the remaining oil and with the red pepper, garlic, and onion for about 10 minutes, then add to the casserole.
  2. Now, put casserole over low heat and add the ingredients up through the parsley. At the end of the step, cook it, uncovered, stirring frequently, for about half an hour. In the third step, stir in the chickpeas and kidney beans and cook for about 15 minutes. When it’s done, the skin of the eggplant should be tender. Adjust seasonings to your taste. In the last step, prepare the tacos. First, place a quarter cup of the cooked vegetables into each taco shell. Now, top with 1 tablespoon each of the tomatoes and onion and some shredded lettuce. At the end, dollop with sour cream and sprinkle with cheese. When you are done, serve immediately.
 

 

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