Tacos Veg HT MC
Serves 4 Hot Vegetarian
Vegetables Pulses Main
Course Gluten Wheat Free Mexico North America Nth America
1 tbsp Vegetable
or Olive Oil
2 Green Capsicum (sweet pepper), Deseeded and thinly sliced
2 Red Capsicum (sweet pepper), Deseeded and thinly sliced
1 large Onion, thinly sliced
4 Jalapeno Chillies, deseeded and chopped
12 Corn Tortillas
450g/16oz Refried Beans
Fresh Tomato Salsa
1. Preheat the
oven to 140C, 275F, Gas Mark 1.
2. Heat the oil in
a large frying pan, add the peppers, onion, and chilies and sauté gently
over a moderate heat for about 5 minutes.
Meanwhile, stack the tortillas and wrap them in aluminium foil. Place in oven to
the vegetable mixture with salt and continue to cook for a further 5-10 minutes
until the vegetables are soft but not mushy, stirring from time to time.
place the beans in a saucepan and heat gently over a low heat, stirring from
time to time.
6. To serve
- place the salsa, sour cream and grated cheese in bowls, place the
shredded lettuce on a platter and set out on the table. Divide the hot
beans between the warmed tortillas, spreading it evenly over the surface, then
top with the vegetable mixture and fold in half to enclose the filling.
allowing diners to help themselves to the salsa, sour cream, cheese and lettuce.
Serving Suggestions :
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