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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!