Veggie Classic Tacos

 

Taco is a traditional Mexican dish. Tacos can be made in different styles with different variety of fillings. This can be served at any time. You can prepare tacos with soft tortillas or hard Taco shells (corn/wheat).

In this Taco recipe I have filled each Taco shells with Bell pepper filling, Black bean filling, Guacamole, Yellow corn kernels filling, Tomato salad, Tomato salsa, Lettuce, Sour cream and cheese. Here is the procedure to make Veggie Tacos and its fillings. All the below mentioned ingredients are for making approximately 10 Tacos.

 

Bell Pepper filling Ingredients:

• 2 medium size green or mixed color Bell Pepper/Capsicums
• ½ Onion sliced them length wise
• 1 tbsp. store brought Taco seasoning
• ½ tbsp. Olive oil
• Salt to taste

Procedure for making Bell Pepper/Capsicum filling:

• Cut Bell peppers and onion Length wise.
• Heat the skillet and add oil, once oil gets warm then sauté onion and capsicum.
• Once capsicum cooks 75% then add Taco seasoning and salt; mix it well and cook it for a while.
• Once everything is 90% cooked then transfer it into a bowl.

Black Beans filling Ingredients:

• 2 cups Black beans
• 1 tbsp. Taco seasoning
• ½ tbsp. Olive oil
• Salt to taste

Procedure for making Black Been filling:

• Wash and sock Black beans at least 5 hours.
• Boil these beans with little water in a pressure cooker till 4-5 pressures.
• Heat the skillet and add oil, once oil gets warm then add boiled beans (no need to drain the leftover boiled water from the boiled beans you can add that water also).
• Add salt and Taco seasoning and cook it until the water evaporates completely.
• Once done transfer it in a separate bowl.

Guacamole Ingredients:

• 3 medium size ripe Avocados
• ¼ bunch fresh Coriander/Cilantro leaves
• 2 green chilies (Depending on your taste)
• Salt to taste
• ½ tbsp. Lemon juice

Procedure for making Guacamole:

• Cut the Avocados Length wise and discard the big seed.
• Now scoop the pulp with the spoon.
• Grind the Avocados pulp, green Chilies, Coriander/Cilantro leaves, salt and Lemon juice.
• Take this Guacamole into a separate bowl.

Yellow Corn Kernel filling Ingredients:

• 1 cup Frozen corn kernels/Fresh corn kernels
• 2 tbsps. Chopped onions
• ¼ tbsp. Taco seasoning
• Salt to taste
• 1 tbsp. finely chopped Coriander/Cilantro leaves

Procedure for making Yellow Corn filling:

• Heat the skillet and put 1 tsp. oil.
• First sauté chopped onions then add Yellow Corn kernels; and sauté both of them for a while.
• Then add Taco seasoning, coriander/cilantro leaves and salt; mix it well.
• Once done transfer this filling in a separate bowl.

Tomato salad filling Ingredients:

• 2 medium size tomatoes
• 1 tbsp. fresh chopped coriander/cilantro leaves
• ¼ tsp. Black pepper powder or green chili paste
• Salt to taste

Procedure for making Tomato Salad filling:

• Dice tomatoes and keep it aside.
• Mix diced tomatoes, chopped coriander leaves, salt, and Black pepper powder/green chili paste in a bowl.

Other Taco Ingredients:

• 10 hard Taco shells
• 1 cup Ice burg Lettuce leaves
• ½ cup Mozzarella cheese or Taco cheese
• ¼ cup tomato salsa (optional)
• Sour cream (optional)

Taco assembling procedure:

• Dice ice burg lettuce and keep it side.
• Heat the hard Tacos in a microwave up to 45 seconds.
• Fill each taco with 1 tbsp. of Black bean filling, ½ tbsp. of Guacamole filling, ½ tbsp. of Bell Pepper filling, ½ tbsp. Tomato salad, ½ tbsp. of Yellow corn Kernel filling, ½ tbsp. of Tomato salsa, and ½ tsp. of sour cream, few Lettuce leaves and spread 1 tbsp. of mozzarella/Taco cheese on top of the filling.
• Now enjoy your favorite home made Veggie classic Taco.  It is very tasty and kids love this one.

Note: You can fill the Tacos depending on your choice.

Please forward your suggestions and comments.

Veggie Quesadilla

 

The specific origin of Quesadilla is Mexico. A Quesadilla is made with a tortilla and is filled primarily with cheese; other ingredients, such as cooked meat, refried beans, or other vegetables may be added. The filled tortilla is then toasted or fried, usually until the cheese is melted. Once the Quesadilla is cooked, it is traditionally cut into slices or wedges; and served with Sour cream or Avocado dip.

In this recipe I have used veggie filling and along with cheese. And also I have used flour tortillas. This can be served in lunch or dinner time or as an evening snack also.

Ingredients:

• 8 Store brought or fresh tortillas
• ½ cup grated Mozzarella cheese
• 2 tbsp. Olive oil/Cooking oil

Veggie filling ingredients:

• 2 medium size Zucchini
• 1 large carrot
• 6 green beans
• ¼ cup frozen corn
• ¼ bunch of spinach
• 2 tbsp. Lima beans
• 2 medium size tomatoes
• 4 garlic cloves
• 1 tsp. Green chili paste
• 1 tsp. Dry parsley/Italian seasonings
• Salt
• 1 tbsp. Olive oil/cooking oil

Note: You may use broccoli, green onions or any other bean veggies.

Avocados dip ingredients:

• 2 medium size ripe Avocado
• 2 green chilies
• Coriander leaves few
• Salt
• 1tsp. lemon juice

Procedure for making Veggie filling:

• Dice all vegetables and keep it aside. (For zucchini don’t scrap outer skin)
• Heat the wide non-stick skillet; put olive oil.
• Once oil warms then slowly add garlic, zucchini, carrot, and beans.
• Wait until these three vegetables are 50% cooked then add spinach, corn, lima beans and tomatoes.
• Put a lid and cook it for some time, then add green chili paste, Italian seasoning/dry parsley and salt.
• Stir it every 2-3 minutes. Don’t put water; wait until all veggies are well cooked.

Procedure for making Avocado dip:

• Cut Avocado half way then remove the seed and scoop the pulp.
• Now grind green chilies and coriander leaves.
• Then add scooped and sliced Avocado pulp, salt and lemon juice and then grind it like a fine paste.

Assembling procedure:

• Heat the wide pan and grease it with a little oil.
• Once pan gets warm then take one tortilla and slightly fry the tortilla both sides.
• Now do same thing with other tortilla.
• Now place one fried tortilla on the plate then spread veggie filling stuff and top of it spread little mozzarella cheese then cover with other tossed tortilla.
• Now gently place this stuffed tortilla on hot pan and spread little oil; fry both sides. And take them on a serving plate.
• Cut this quesadilla diagonally and serve with sour cream or Avocado dip.

Please write your valuable suggestions or comments.