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Wednesday, May 4, 2016

Crunchy Tacos with Chunky Veggie and Beans

Tomorrow is Cinco de Mayo !! Wanted to make some thing different and delicious.  I love the flat bottom crunchy taco shells, don't have to worry about them falling flat and  spilling all the fillings and toppings on the plate while serving. 
I bought these shell with Nacho flavor.  Got inspired to make these veggie tacos.
Here is how I made them and thought of using this recipe to be posted just around Cinco de Mayo !
Ingredients:
  • 1 pack of flat bottom nacho flavored flat bottom taco shells (comes in pack of 10)
  • 1 avocado
  • 1 bunch of spring onions
  • 1 bunch of cilantro
  • 4 Roma tomatoes
  • 1 fresh lime
  • 7-8 mushrooms
  • 1 yellow or white onion
  • 1 red/Spanish onion
  • One can of Chipotle yellow corn kernel
  • Drizzle of any Italian  oil based dressing
  • 1 can of fat free refried beans
  • One small onion and 2-3 cloves of garlic finely chopped (to prepare refried beans)
  • 2 tablespoon of olive oil
  • 1 cup of chunky salsa (I used garlic salsa)
  • 1 teaspoon of salsa seasoning
 For toppings:
  • 1 16 oz bottle of Salsa con Queso (any medium Cheese sauce)
  • One small head of lettuce finely chopped
  • One 16 oz container of Sour cream
  • One 8 oz bottle of Taco sauce
  • One  8 oz bottel of Salsa verde
  • 8 oz of shredded cheddar or Pepper jack cheese 
  • You can make table top chunky guac as well for topping (recipe on this blog) but I didn't as I decided to used avocado chunk as one of my veggies.
 Method:
  • Finely chop green onions including greens
  • Cut all the other veggie in chunky style including avocado.
  • Mix with drained and washed corn from can.
  • Squeeze juice from fresh lime and toss with wooden spoon all the veggies.
  • Add cilantro and drizzle little dressing in an empty bowl and dump all the veggies in it and toss gently. 
  • Set aside. 
  • Finely chop ice berg lettuce and set aside.
  • Heat oil in a pan, saute finely chopped onion and garlic until light brown.
  • Add fat free retried beans,  chunky salsa and salsa seasoning.
  • Mix well
  • Take if off the heat and microwave it for 5 min covered.
  • Set aside.


 
 To prepare and serve Tacos:
  • Preheat oven at 325* F
  •  Arrange taco shell on baking sheet
  •  Add shredded cheese in bottom of each shell and bake for 7 min.
  • Take it out of oven and let them cool a little. 
  • Melt the Salsa Con Queso (any medium cheese sauce) in a bowl
  •  Add melted cheese sauce in bottom of shells followed by prepared refried beans.
  • Fill the tacos with chunky veggies followed by desired toppings of sour cream, taco sauce, salsa Verde and any other desired taco sauce or salsa.
  • Lastly top with finely chopped lettuce, some more cheese sauce and taco sauce if desired.
  • Or you can top any which way you like.
  • You can serve the chunky veggies on side as well. 
  • You can top with some fresh chunky guac for topping as well. (I didn't this time).

  • Serve immediately.
  • Bring a Healthy Appetite.
  • Enjoy these Crunchy tacos with chunky veggies on this Cinco De Mayo with your favorite Margarita !!
Feliz Cinco de Mayo !!
Recipes and Photographs by Surekha
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