Vegetable Tacos

Makes : Yield_value_display12 Yield_measuretacos Prep15 minsCook40 mins
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NUTRITIONAL INFORMATION
Amount per 2 tacos

Calories

530

Total Fat

24g

Saturated Fat

3g

Sodium

510mg

Total Carbs

70g

Dietary Fiber

9g

Sugars

11g

Protein

11g

Calcium

90mg

Iron

2mg

Potassium

710mg

Ingredients
  1. 4 tsp. Knorr® Selects Vegetable Bouillon
  2. 3 Tbsp. vegetable oil
  3. 2 large cloves garlic, minced
  4. 2 tsp. ancho chile powder
  5. 1 tsp. ground cumin
  6. 2 packages (10 oz. ea.) sliced crimini mushrooms
  7. 1 large red bell pepper, seeded, thinly sliced
  8. 1 large onion, thinly sliced, about 2 cups
  9. 1 medium jalapeno pepper, seeded if desired, thinly sliced
  10. 24 corn tortillas, warmed according to package directions
  11. RICE:
  12. 1 cup uncooked brown rice
  13. 2 1/2 cups water
  14. SALAD:
  15. 6 cups mixed salad greens
  16. 1 large tomato, cut in wedges
  17. 6 Tbsp. olive oil
  18. 3 Tbsp. balsamic vinegar

Directions

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1. Start by cooking the brown rice in water according to package directions. About 20 minutes before rice should be cooked, begin to prepare your tacos. Combine Knorr® Selects Vegetable Bouillon, oil, garlic, chili powder and cumin in large bowl. Add mushrooms, red pepper, onion and jalapeno pepper and toss to coat. Let stand 5 minutes.

2. Heat large nonstick skillet over medium-high heat and cook vegetable mixture in batches, until vegetables are tender and liquid has evaporated, about 7 minutes per batch.

3. Have your family build their own tacos by stacking 2 tortillas topped with vegetable mixture and if desired, taco toppings of your choice.

4. Finally, toss the salad greens, tomato wedges and oil and vinegar in salad bowl.

5. Serve tacos with salad and rice.