Veggie Tacos

Name: Veggie Tacos
Prep time: 12 min
Cook time: 12 min
Total time: 12 min
Yield: 2
Cuisine: Mexican
Ingredients: 4 slices cheddar cheese; 1 large fresh mild green chile (Anaheim or Hatch), seeds and stem discarded, chopped; 1 fresh jalapeño chile pepper, seeds and stem discarded, minced (or more, if you desire more heat); 3 sprigs A few of fresh cilantro, chopped (okay to include the stems, if small); 4 corn tortillas; 59 milliliters crumbled Mexican cotija cheese (a salty, crumbly cheese, you can substitute feta); 1 garlic clove, chopped; 1 pinch Pinch of ground cumin; 2 servings Olive oil; 1 mediums onion, chopped; 1 pinch Pinch of ground oregano; 2 servings Salt; 237 milliliters roughly chopped zucchini or summer squash (1-2 zucchini or squash, depending on the size); 1 to medium tomato, chopped

Veggie Tacos might be just the main course you are searching for. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 560 calories, 22g of protein, and 38g of fat each. It is a good option if you're following a gluten free and vegetarian diet. If you have a few sprigs of cilantro, tomato, ground oregano, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 12 minutes. This recipe is typical of Mexican cuisine.

Ingredients

Servings:

4slices

cheddar cheese 1large

fresh mild green chile (Anaheim or Hatch), seeds and stem discarded, chopped 1

fresh jalapeño chile pepper, seeds and stem discarded, minced (or more, if you desire more heat)3sprigs

A few of fresh cilantro, chopped (okay to include the stems, if small)4

corn tortillas 59milliliters

crumbled Mexican cotija cheese (a salty, crumbly cheese, you can substitute feta)1

garlic clove, chopped 1pinch

Pinch of ground cumin 2servings

Olive oil 1mediums

onion, chopped 1pinch

Pinch of ground oregano 2servings

Salt 237milliliters

roughly chopped zucchini or summer squash (1-2 zucchini or squash, depending on the size)1

to medium tomato, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. 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. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.