Veggie Tacos might be a good recipe to expand your main course repertoire. Watching your figure? This gluten free recipe has 414 calories, 13g of protein, and 29g of fat per serving. This recipe serves 8. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have corn taco shells, onion, bell pepper, and a few other ingredients on hand, you can make it. 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 about 45 minutes. It is a rather inexpensive recipe for fans of Mexican food.
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 sauté 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