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Veggie Tacos July 9, 2010

Posted by nrhatch in Food & Drink, Vegetarian Recipes.

As is true with many highly seasoned ethnic dishes, substituting fresh vegetables, beans, and/or grains for the ground beef in tacos or burritos boosts the nutrients and fiber, and lowers the fat and cholesterol, without sacrificing the taste.

220px-Carrots_of_many_colorsVEGGIE TACOS

1 onion, chopped
1 green pepper, chopped
1 carrot, chopped
2 ribs celery, chopped
1 head broccoli, chopped
1 cup frozen corn
1-2 Tbsp. oil
1 can kidney or black beans, drained and rinsed
2 cups cooked brown rice
1 package taco seasoning mix
3/4 cup water

Saute onions and peppers in oil until softened.  Add remaining vegetables and cook 5 minutes.  Stir in beans, cooked rice, seasoning mix, and water.

Simmer 5-10 minutes to thicken the sauce while heating taco shells (hard or soft) according to package directions.

Fill tacos with veggie mixture and top with desired toppings:  lettuce, chopped tomatoes or salsa, black olives, grated cheese, and/or sour cream.

Related posts:  Mexican CurryHarvest Soup * Veggie Stir Fry * Versatile Pasta SaladVeggie Kabobs * Zucchini Boats Mango Salsa * Yummy Hummus  * Bon Appetit! * Bruschetta Ten Ways to Fiber Up Your Diet


1. cindy - July 9, 2010

Just the thing for these hungry English boys currently staying with me … gosh they can eat!

nrhatch - July 9, 2010

Do you need any more ideas in a hurry??? Before they eat you out of house and home? : )

Here’s one: cook up a big pot of brown rice. Saute up a bunch of veggies (onions, peppers, carrots, celery) and greens (spinach, swiss chard, etc.) to stir into the rice. Add a couple of your favorite spices and seasonings. Serve with a salad and fresh bread.

Or veggie lasagne ~ just omit the meat and replace it with broccoli, grated carrot, and spinach.

You sure have had a mess of houseguests lately. I’d be ready for some peace and quiet.

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