 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 1 |
|
Save the leftover vegetable mixture in the broth, and simply reheat in a saucepan. Serve with a slotted spoon over rice and beans for another hearty main dish. Ingredients:
1/2 pound fresh green beans, trimmed and cut into 1-inch pieces |
1 (8-oz.) package sliced fresh mushrooms |
2 medium zucchini, diced |
2 medium tomatoes, chopped |
1 large red bell pepper, chopped |
1/2 small eggplant, diced |
1 small white onion, chopped |
1 tablespoon lime juice |
1 tablespoon vegetable oil |
1 1/4 teaspoons salt |
3/4 teaspoon garlic powder |
3/4 teaspoon ground cumin |
3/4 teaspoon pepper |
16 (8-inch) soft taco-size corn or flour tortillas, warmed |
toppings: shredded cabbage, crumbled queso fresco (fresh mexican cheese) |
Directions:
1. Bring first 13 ingredients and 1 cup water to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low, and cook, stirring occasionally, 20 minutes or until vegetables are tender. Serve vegetable mixture using a slotted spoon with warm tortillas and desired toppings.
2. Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup vegetable mixture (not including toppings).
|
|