To make this meal more filling, while the taco filling is heating, stir in beans, such as kidney or garbanzo beans. You can arrange the taco filling and condiments buffet-fashion and allow family or guests to assemble their own tacos.
2 tablespoons canola oil
3 cups sliced mushrooms
1 medium zucchini, sliced
1 carrot, coarsely shredded
¼ cup coarsely chopped onion
1 clove garlic, minced
2 tomatoes, cut into ½-inch cubes
One 8-ounce can tomato sauce
1 tablespoon chili powder
¼ teaspoon ground cumin
Dash of Tabasco sauce, or to taste
8 packaged taco shells
2 cups shredded Cheddar cheese
¼ head lettuce, finely shredded
Bottled taco hot sauce
Garnish (optional): orange slices, alfalfa sprouts
Preheat the oven to 350° F.
Heat the oil in a large nonstick sauté pan over medium-high heat. Stir in the mushrooms, zucchini, carrot, onion, and garlic; cook, stirring occasionally, until the zucchini is crisp-tender, about 4 minutes. Stir in about half of the tomatoes, tomato sauce, chili powder, cumin, and hot pepper sauce. Reduce the heat to medium; cover and cook for about 5 minutes. Taste and adjust the seasoning.
Meanwhile, arrange the taco shells on a baking sheet; warm in the oven for about 5 minutes.
To serve, spoon the vegetable mixture into the taco shells. Top with cheese, lettuce, and the remaining tomato. Drizzle with taco sauce.
The taco filling will keep for up to 3 days in a covered container in the refrigerator; reheat the filling and assemble the tacos just before serving.
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