Serves 4
86 cal · 20 min
Vegetable Tacos
Recipe GLPR23520c455da53a
Lightly seasoned sautéed vegetables served in warm corn tortillas and finished with fresh tomato and cilantro. A simple, flavorful vegetarian main dish that comes together in under 20 minutes.
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Ingredients
1/2 medium onion, diced
1 clove garlic, minced
1 tablespoon fresh jalapeno, minced
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 medium red bell pepper, diced
1 cup mushrooms, sliced
4 (6-inch) corn tortillas
1 plum tomato, chopped
1 tablespoon fresh cilantro, chopped
Directions
Wash your hands thoroughly with soap and water before beginning preparation.
Heat a large skillet over medium-high heat. Once hot, add the diced onion, minced garlic, and jalapeno. Sauté for 2-3 minutes, stirring occasionally, until the onion begins to soften.
Sprinkle the cumin, salt, and black pepper over the onion mixture and stir well to combine. Continue cooking for 1 minute to allow the spices to bloom.
Add the diced red bell pepper and sliced mushrooms to the skillet. Sauté for 2 minutes, stirring frequently, until all vegetables are tender and beginning to caramelize slightly.
Warm the corn tortillas in a dry skillet or directly over a flame for about 30 seconds per side until pliable and warm.
Divide the sautéed vegetables evenly among the warm tortillas. Top each taco with chopped tomato and a pinch of fresh cilantro. Serve immediately.
