Veggie Tacos

Veggie Tacos
Photo by Steven Mark Needham

Ingredients

  • 8 ounces sour cream
  • 1 28-ounce can tomatoes
  • ½ cup canned chickpeas
  • 8 hard corn taco shells
  • 1 cup red onion
  • ¾ pound plum tomatoes
  • 1 ½ teaspoons cumin
  • + 14 more ingredients
    • 1 tablespoon chili powder
    • 1 cup red bell pepper
    • 8 ounces grated Cheddar cheese
    • freshly ground black pepper
    • 1 small eggplant
    • ¼ cup parsley
    • 2 cups iceberg lettuce
    • 1 ½ teaspoons coarse salt
    • ¾ cup onion
    • 4 ripe plum tomatoes
    • 6 tablespoons olive oil
    • ½ cup canned dark-red kidney beans
    • Salt
    • 2 cloves of garlic

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. He...

View full recipe at Epicurious

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