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A Weekday Menu Recipe



Vegetable Tacos    Veg  HT  MC  Mexican  25mins



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

To serve
Fresh Tomato Salsa
Grated Cheese
Sour cream
Shredded Lettuce




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.


3.  Meanwhile, stack the tortillas and wrap them in aluminium foil. Place in oven to warm through.


4.  Season 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.


5. Meanwhile, 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.


Serve immediately allowing diners to help themselves to the salsa, sour cream, cheese and lettuce.



Serving Suggestions :


Included in recipe


Yoghurt with Jaggery Treacle

  More Vegetarian Recipes   |   More Mexican Recipes


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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