30 min, including chopping time
Spicy Vegetable Filling (recipe below)
10-12 6” corn or flour tortillas
2 c (8oz) shredded cheddar or jack cheese
3 c shredded romaine or iceberg lettuce
1 lg tomato, chopped
1 c roasted peanuts or shelled sunflower seeds
Bottled red or green taco sauce
Prepare Spicy Vegetable Filling and keep warm.
Toast tortillas (or deep fry)
Assemble remaining ingredients in bowls and allow guests to assemble.
Spicy Vegetable Filling
2 T salad oil
1 lg onion, chopped
2 lg carrots, thinly sliced
1 clove garlic, minced or pressed
2 ½ t chili powder
1 t salt
¼ t ground cumin
¼ t oregano leaves
4 med zucchini (1 ½ lb total), cut into ½” cubes
1 lg green or red bell pepper, seeded and chopped
1 c whole kernel corn (either two small ears, cut off cob or frozen and thawed)
1 can (15oz) red kidney beans, drained*
Heat salad oil in a wide frying pan over medium-high heat. Add ingredients up to oregano. Cook, stirring often, until onion is soft (about 10 min). Stir in remaining ingredients. Cook, stirring often, just until zucchini is tender-crisp (7-8 min). Transfer to warm serving dish.
* I used plain yogurt instead of sour cream and black beans instead of kidney.
Source: Sunset International Vegetarian Cook Book