Rec: Soft New Mexican Vegetable Tacos - xpost

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* Exported from MasterCook *

 

Soft New Mexican Vegetable Tacos

 

Recipe By :Sunset Magazine, March 1984 v172 p159

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound broccoli

3/4 pound cauliflower

1 large red or green bell pepper -- seeded and chopped

7 ounces diced green chilies

2 cups shredded cheddar cheese -- (about 1/2 lb.)

or jack cheese

10 flour or corn tortillas -- 7- to 8-inch diameter

up to 12

condiments (suggestions follow)

 

Condiments: 1 cup unflavored yogurt, 1/2 cup chopped green onion, 1/2 cup

bottled red or green taco sauce, 1/4 cup salted, roasted sunflower nuts.

 

Peel broccoli stems. Cut broccoli and cauliflower into 1/4-inch-thick

slices. Put on a rack (with small holes so vegetables don't fall through)

with bell pepper and chilies. Cook, covered, over boiling water until

vegetables are tender to bile, 15 to 20 minutes. Spoon onto a heatproof

platter; top with cheese. Bake in a 350F oven to melt cheese, about 5

minutes.

 

While vegetables steam, wrap tortilla stack in foil. Bake at 350F degrees

until hot, about 20 minutes.

 

Spoon vegetables onto tortillas, top with condiments, and roll up to eat.

 

Makes 5 or 6 servings.

 

Description:

" A vegetarian taco -- roll vegetables with condiments in warm

tortillas. "

Source:

" Contributed to Sunset Mag by Beth and Dick Baldizan. Albuquerque,

N.M. "

S(MC formatted by):

" MC formatted by Brenda Adams (adamsfmle) & posted to

mc/veg/mc5 3/00 "

Copyright:

" Full text copyright Sunset Publishing Corporation 1984 "

 

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NOTES : Roll vegetables with condiments in warm tortillas