From the Pantry Butler kitchen
Vegetable Tacos
These vegetable filled corn tortilla tacos get a kick from diced jalapeno peppers and garlic. Serve these as a side dish or enjoy as a snack. USDA MyPlate Kitchen — Adapted from "Delicious Tacos" — Make Every Day A Healthy Snack Day — Alameda County Public Health Department (public domain), via myplate.food
Ingredients
- 1/2 medium onion
- 1 clove garlic
- 1 tablespoon jalapeno pepper
- 1 teaspoon cumin
- 1/2 teaspoon table salt
- 1/2 teaspoon black pepper
- 1/2 medium red pepper
- 1 cup mushrooms
- 4 (6-inch) corn tortilla
- 1 plum tomato, chopped
- 1 tablespoon cilantro, chopped
Method
- Wash hands with soap and water.
- Sauté onion, garlic and jalapeno, add cumin, salt, and black pepper.
- When everything is soft, add red pepper and mushrooms.
- Sauté for 2 more minutes.
- Serve over tortilla and garnish with cut tomatoes and cilantro or cilantro sauce.
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