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Soft New Mexican vegetable tacos.

Soft New Mexican Vegetable Tacos

To make tacos sin carne, roll vegetables with condiments in warm tortillas

3/4 pound each broccoli and cauliflower

1 large red or green bell pepper, seeded and chopped

1 can (7 oz.) diced green chilies

2 cups (about 1/2 lb.) shredded Cheddar or jack cheese

10 or 12 flour or corn tortillas, 7- to 8-inch diameter

Condiments (suggestions follow)

Peel broccoli stems. Cut broccoli and cauliflower into 1/4-inch-thick slices. Put on a rack (with small holes so vegetables don't fall through) with bell pepper and chilies. Cook, covered, over boiling water until vegetables are tender to bile, 15 to 20 minutes. Spoon onto a heatproof platter; top with cheese. Bake in a 350| oven to melt cheese, about 5 minutes.

While vegetables steam, wrap tortilla stack in foil. Bake in a 350| owen until hot, about 20 minutes.

Spoon vegetables onto tortillas, top with condiments, and roll up to eat. Makes 5 or 6 servings. Beth and Dick Baldizan. Albuquerque, N.M.

Condiments: 1 cup unflavored yogurt, 1/2 cup chopped green onion, 1/2 cup bottled red or green taco sauce, 1/4 cup salted, roasted sunflower nuts.

Photo: Simultaneously steam sliced vegetable mixture and bake foil-wrapped torillas
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Mar 1, 1984
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