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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