Veggie Tacos July 9, 2010
Posted by nrhatch in Food & Drink, Vegetarian Recipes.trackback
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.
VEGGIE 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.
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Spirit Lights The Way 
Just the thing for these hungry English boys currently staying with me … gosh they can eat!
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.