Vegetarian Tacos

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* Exported from MasterCook *

 

Vegetarian Tacos

 

Recipe By : 15-Minute Vegetarian Gourmet (87), Paulette Mitchell, p 113

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons safflower oil

1 clove garlic -- minced

1 small onion -- chopped ('/4 cup)

2 zucchini -- sliced

3 cups sliced mushrooms -- (8 ounces)

1 carrot -- shredded

2 tomatoes -- cubed

8 ounces canned tomato sauce -- (1 cup)

1 tablespoon chili powder

1/4 teaspoon ground cumin

1 dash hot pepper sauce

8 taco shells

2 cups shredded Cheddar -- (1/2 pound)

1/4 head lettuce -- shredded

taco hot sauce -- (optional)

***GARNISH***

orange sections and alfalfa sprouts -- optional

 

Mexican dishes adapt well to meatless versions. If served with refried

beans, the taco shells and beans will combine to form a complete

protein. I usually set the taco filling and condiments in a buffet and

allow family or guests to assemble their own.

 

ADVANCE PREPARATION: Taco filling may be prepared in advance and

reheated. Assemble tacos just before serving.

 

Preheat oven to 350F.

 

In a large skillet, heat oil. Stir in garlic, onion, zucchini, mushrooms,

and carrot. Toss until zucchini is crisp-tender, about 4 minutes. Stir

in 3/4 of the cubed tomatoes, tomato sauce, chili powder, cumin, and hot

pepper sauce. Cover and simmer for about 5 minutes.

 

Meanwhile, place taco shells on a baking sheet and warm in the oven for

about 5 minutes.

 

To serve, spoon vegetable mixture into taco shells. Add cheese, lettuce,

and remaining tomato. Top with a dash of taco sauce. Garnish plates with

orange sections and alfalfa sprouts. 4 to 6 servings

 

HINT

 

• Store hot pepper sauce in the refrigerator to prevent it from darkening

in color and to retain its flavor.

 

VARIATIONS

• add beans such as kidney beans or garbanzo beans to the taco filling

 

• make your own taco hot sauce using the Tomato Hot Sauce recipe (see

separate recipe)

 

• rather than using taco shells, use the Veggy Taco mixture

-as an omelet filling

-as a pita bread filling

-as a topping for English muffins: toast muffin halves first, spread on

topping, top with cheese, and place under broiler for a few minutes to melt

cheese

 

 

 

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