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Veggie Tacos

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Ingredients:

  • 1 small eggplant, cut into 1/2-inch cubes
  • 1 1/2 teaspoons coarse salt
  • 6 tablespoons olive oil
  • 3/4 cup diced onion
  • 2 cloves of garlic, finely chopped
  • 1 cup diced red bell pepper
  • 1 can (28 ounces) tomatoes
  • 3/4 pound plum tomatoes, cut into 1-inch cubes
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons cumin
  • Salt and pepper, to taste
  • 1/4 cup chopped parsley
  • 1/2 cup canned dark-red kidney beans, drained
  • 1/2 cup canned chickpeas, drained
  • 8 hard corn taco shells
  • 2 cups finely shredded iceberg lettuce
  • 1 cup diced red onion
  • 4 ripe plum tomatoes, diced
  • 8 ounces sour cream
  • 8 ounces grated Cheddar cheese
Servings: 8

Instructions:
  1. 1. Place the eggplant in a colander and sprinkle with the salt. Let stand for 1 hour. Pat dry with paper towels. Meanwhile, heat 4 tablespoons of the oil in a large skillet over medium heat. Add the eggplant and sauté until almost tender, adding more oil if necessary. Remove to a casserole.
  2. 2. 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. Place casserole over low heat and add the ingredients up through the parsley. Cook, uncovered, stirring frequently, for 30 minutes.
  3. 3. Stir in the kidney beans and chickpeas; cook for 15 minutes. The skin of the eggplant should be tender. Adjust seasonings.
  4. 4. Prepare the tacos: 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. Serve immediately.


Estimated Nutrient Breakdown:


Calories: 3,556.27
Weight: 3,222.69g
Total Fat: 234.36g
Saturated Fat: 89.86g
Trans-Fat: 2.85g
Monounsaturated Fat: 98.61g
Polyunsaturated Fat: 23.15g
Protein: 117.56g


Cholesterol: 349.27g
Sodium: 7,469.33g
Calcium: 2,638.03g
Magnesium: 621.88g
Potassium: 7,329.89g
Iron: 25.51g
Zink: 17.82g
Phosphorus: 2,601.83


Vit A: 1,863.66
Vit B1: 6.15
Vit B2: 2.73
Vit B3: 19.42
Vit B6: 3.72
Vit B12: 2.63
Vit D: 2.27
Vit E: 2.27
Vit K1: 483.33

Notes:

Caution: Eggs,Milk,Sulfites
Health Notes: Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: My huge grandma says this recipe is nice.


Author: Epicurious
Tags: Wild Food Box

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