Veggie Tacos

Name: Veggie Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 118 milliliters canned chickpeas, drained; 794 grams can tomatoes; 227 grams grated Cheddar cheese; 1 Tbsp chili powder; 2 teaspoons coarse salt; 2 teaspoons cumin; 118 milliliters canned dark-red kidney beans, drained; 1 small eggplant, cut into 1/2-inch cubes; 2 cloves garlic, finely chopped; 473 milliliters finely shredded iceberg lettuce; 6 Tbsps olive oil; 177 milliliters diced onion; 59 milliliters chopped parsley; 4 ripe plum tomatoes, diced; 237 milliliters diced red bell pepper; 237 milliliters diced red onion; 8 servings Salt and pepper, to taste; 227 grams sour cream; 8 hard corn taco shells

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.

Instructions

Place the eggplant in a colander and sprinkle with the salt.

Ingredients you will need

Eggplant

Salt

Equipment you will use

Colander

Let stand for 1 hour. Pat dry with paper towels. Meanwhile, heat 4 tablespoons of the oil in a large skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Add the eggplant and sauté until almost tender, adding more oil if necessary.

Ingredients you will need

Eggplant

Cooking Oil

Remove to a casserole.

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.

Ingredients you will need

Red Pepper

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Place casserole over low heat and add the ingredients up through the parsley. Cook, uncovered, stirring frequently, for 30 minutes.

Ingredients you will need

Parsley

Stir in the kidney beans and chickpeas; cook for 15 minutes. The skin of the eggplant should be tender. Adjust seasonings.

Ingredients you will need

Kidney Beans

Seasoning

Chickpeas

Eggplant

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.

Ingredients you will need

Sour Cream

Tomato

Lettuce

Cheese

Onion

Serve immediately.

Per taco: 420 calories, 29g carbohydrate, 13g protein, 29g fat, 45mg cholesterol

Other

Equipment

Colander

Paper Towels

Frying Pan

Ingredients

Servings:

118milliliters

canned chickpeas, drained 794grams

can tomatoes 227grams

grated Cheddar cheese 1Tbsp

chili powder 2teaspoons

coarse salt 2teaspoons

cumin 118milliliters

canned dark-red kidney beans, drained 1small

eggplant, cut into 1/2-inch cubes 2cloves

garlic, finely chopped 473milliliters

finely shredded iceberg lettuce 6Tbsps

olive oil 177milliliters

diced onion 59milliliters

chopped parsley 4

ripe plum tomatoes, diced 237milliliters

diced red bell pepper 237milliliters

diced red onion 8servings

Salt and pepper, to taste 227grams

sour cream 8

hard corn taco shells

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Cuvaison Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 29 dollars.