Mushroom Veggie Tacos

A favourite Mexican delicacy: Mushrooms, corn, tomatoes, onions, bell pepper and olives topped with cheese.


Taco shells, 6
Sweet corn 1 tbsp
Mushrooms, chopped, 1 tbsp
Bell pepper, chopped, 1 tbsp
Olives, chopped, 1 tbsp
Tomatoes, chopped, 1 tbsp (de-seeded)
Peas, boiled, 1 tbsp
Carrots, chopped, 1 tbsp
Onion, chopped, 1 tbsp
Fresh coriander, chopped, 1 tbsp
Cheddar cheese, shredded, 1-2 tbsp
Garlic, chopped, 1 tsp
Butter, 1 tbsp
Tomato paste or Tomato ketchup 2 tbsp
Salt 1/2 tsp
Pepper 1/2 tsp
Red chillies, crushed, 1/2-1 tsp


Heat butter in a frying pan, and fry the chopped garlic and the pulp of the de-seeded tomatoes. Fry for a minute then add all the veggies except coriander. Fry for a minute, add the tomato paste or tomato ketchup, salt, pepper, crushed chillies, mix well and fry for two more minutes. Now fill the shells with the veggie filling, garnish with chopped coriander and shredded cheese.

In a pre-heated oven (180-200 C), grill the tacos for 5-7 minutes, or till crisp.

*You may add or subtract the vegetables - all are optional. You can also add stir fried beef or chicken and use them as fillings.

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