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Entrees >  Mexico >  Veggie Tacos >

 

Veggie Tacos

• 1/2 C green bell pepper, de-seeded & diced

• 1/2 C red bell pepper, de-seeded & diced

• 1/2 C fresh corn kernels

• 1 C fresh tomatoes, diced

• 1/3 C onion, diced

• 1/2 C fresh button mushrooms, diced

• 1 C canned black beans, drained

• 1/4 C fresh cilantro, chopped

• 3 TBS canola or olive oil

• 1/2 tsp. garlic salt

• 1/4 tsp. cayenne pepper

• 1/4 tsp. paprika

• 1/4 tsp. ground cumin

• Salt & black pepper to taste

• 1 C iceberg lettuce, shredded

• 1/2 C cheddar cheese, grated

• Corn tortillas (use flour tortillas if preferred)

In a large skillet over medium heat, stir together all ingredients except cheese, lettuce and tortillas. Cook until vegetables reach desired tenderness, stirring occasionally. Spoon mixture into tortillas and top with shredded lettuce and grated cheese. Suggestions: Serve with guacamole, salsa or sour cream.

 

Recipe featured in Food Fare's Community Garden Cookbook.

 

Related Link:

Food Fare Culinary Collection: Mexican Cantina

 

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