Ingredients
- small tortillas
- olive oil
- 1 eggplant
- half a red bell pepper
- half a yellow bell pepper
- 1 shallot
- 2 garlic cloves
- half a red pepper
- 1 small can of corn
- 1 can of red kidney beans
- teaspoon ground cumin
- tablespoon dried oregano
- pepper and salt to taste
- optional: avocado + feta for serving
- Green cabbage salad
Kitchen equipment needed
- Cutting board & chef’s knife
- Large skillet
- Grill pan
Preparation — 5 minutes
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.
Putting the vegetarian taco together — 15 minutes
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 to 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 flavors. Enjoy!
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