Veggie Tacos
Veggie Tacos might be just the Mexican recipe you are searching for. This recipe serves 8. One portion of this dish contains roughly 14g of protein, 29g of fat, and a total of 422 calories. Head to the store and pick up dark-red kidney beans, plum tomatoes, garlic, and a few other things to make it today. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It works well as an affordable main course. It is a good option if you're following a gluten free diet.
Instructions
Place the eggplant in a colander and sprinkle with the salt.
Let stand for 1 hour. Pat dry with paper towels. Meanwhile, heat 4 tablespoons of the oil in a large skillet over medium heat.
Add the eggplant and saut until almost tender, adding more oil if necessary.
Heat the remaining oil in the same skillet over low heat; wilt the onion, garlic and red pepper for 10 minutes, then add to the casserole.
Place casserole over low heat and add the ingredients up through the parsley. Cook, uncovered, stirring frequently, for 30 minutes.
Stir in the kidney beans and chickpeas; cook for 15 minutes. The skin of the eggplant should be tender. Adjust seasonings.
Place 1/4 cup of the cooked veggies in each taco shell. Top with some shredded lettuce and 1 tablespoon each of the onion and tomatoes. Dollop with sour cream and sprinkle with cheese.
Per taco: 420 calories, 29g carbohydrate, 13g protein, 29g fat, 45mg cholesterol