Vegetable Tacos

Name: Vegetable Tacos
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 cup (250 mL) uncooked brown rice; 2 1/2 cups (625 mL) water; 1 cube Knorr® Vegetable Bouillon Cube, crumbled; 3 Tbsp. (45 mL) vegetable oil; 2 large cloves garlic, minced; 2 tsp. (10 mL) ancho chile powder; 1 tsp. (5 mL) ground cumin; 2 packages 227 g each sliced crimini mushrooms; 1 large red bell pepper, seeded, thinly sliced; 1 large onion, thinly sliced, about 2 cups (500 mL); 1 medium jalapeno pepper, seeded if desired, thinly sliced; 24 corn tortillas, warmed; 6 cups (1.5 L) mixed salad greens; 1 large orange tomato, cut in wedges; 6 Tbsp. (90 mL) olive oil; 3 Tbsp. (45 mL) balsamic vinegar

Try your hand at making this Vegetable Tacos recipe, it's not too complicated to make but will be sure to impress! View the full recipe here.

40 MINS

Cooking Time
15 MINS

Prep Time
6 People

Serves

1 cup (250 mL) uncooked brown rice
2 1/2 cups (625 mL) water
1 cube Knorr® Vegetable Bouillon Cube, crumbled
3 Tbsp. (45 mL) vegetable oil
2 large cloves garlic, minced
2 tsp. (10 mL) ancho chile powder
1 tsp. (5 mL) ground cumin
2 packages 227 g each sliced crimini mushrooms
1 large red bell pepper, seeded, thinly sliced
1 large onion, thinly sliced, about 2 cups (500 mL)
1 medium jalapeno pepper, seeded if desired, thinly sliced
24 corn tortillas, warmed
6 cups (1.5 L) mixed salad greens
1 large orange tomato, cut in wedges
6 Tbsp. (90 mL) olive oil
3 Tbsp. (45 mL) balsamic vinegar

Start by cooking the brown rice in water according to package directions. About 20 minutes before rice should be cooked, begin to prepare your tacos. Combine Knorr® Vegetable Bouillon Cube, oil, garlic, chili powder and cumin in large bowl. Add mushrooms, red pepper, onion and jalapeno pepper and toss to coat. Let stand 5 minutes.
Heat large nonstick skillet over medium-high heat and cook vegetable mixture in batches, until vegetables are tender and liquid has evaporated, about 7 minutes per batch.
Have your family build their own tacos by stacking 2 tortillas topped with vegetable mixture and if desired, taco toppings of your choice.
Finally, toss the salad greens, tomato wedges and oil and vinegar in salad bowl.
Serve tacos with salad and rice. For an authentic touch, serve with a side of black beans sautéed with freshly chopped garlic.