Skip meat today with these vegetarian tacos. Full of flavors and super delicious. Recipe for 4 people, ready in less than half an hour.
The main thing:
Other stuff:
Made by Véronique
Published at 2015-08-15, this recipe is for 4 people and takes 20 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 19-03-2021
View the original recipe via:
https://ohmydish.com/recipe/vegetarian-tacos
Clean and remove seeds from the red and yellow paprika. Slice the paprika and red pepper into thin strips. Dice the eggplant and shallot. Crush the garlic and roughly chop it up, set aside.
If you're using canned corn and red kidney beans, make sure to drain the liquid from the cans first.
Put the large skillet on high heat, add in olive oil and wait for it to heat up. Add garlic, shallot and sauté for about 2 minutes. Add the sliced paprika and red pepper and bake for about 5 minutes, then add diced eggplant.
Lastly, add corn and red kidney beans. Stir, and let it heat up. season with salt and pepper, some ground cumin and oregano. Meanwhile, prepare the tortillas. Heat up the grill pan, don't add butter, olive oil or anything else into it.
When the grill pan is hot, add in two tortillas. Bake on one side for about 2 minutes (don't move it!), then flip it around and bake the other side for another 2 minutes. Repeat for all of the other tortillas.
Fill the tortillas with shredded green cabbage salad and the vegetable mixture. Serve these vegetarian tacos with avocado and/or feta for extra flavours. Enjoy!
