Skip to content
Looking for something?

Vegetable Tacos

  • Cooking Time

  • Prep time

  • Serves

  • 1 Tbsp. Knorr® Selects Vegetable Bouillon
  • 3 Tbsp. vegetable oil
  • 2 large cloves garlic, minced
  • 2 tsp. ancho chile powder
  • 1 tsp. ground cumin
  • 2 packages (10 oz. ea.) sliced crimini mushrooms
  • 1 large red bell pepper, seeded, thinly sliced
  • 1 large onion, thinly sliced, about 2 cups
  • 1 medium jalapeno pepper, seeded if desired, thinly sliced
  • 12 corn tortillas, warmed according to package directions
  • RICE:
  • 1 cup uncooked brown rice
  • 2 1/2 cups water
  • SALAD:
  • 6 cups mixed salad greens
  • 1 large orange tomato, cut in wedges
  • 6 Tbsp. olive oil
  • 3 Tbsp. balsamic vinegar
  • 1 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® Selects Vegetable Bouillon, 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.
  • 2 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.
  • 3 Have your family build their own tacos by topping tortillas with vegetable mixture and if desired, taco toppings of your choice.
  • 4 Finally, toss the salad greens, orange tomato wedges and oil and vinegar in salad bowl.
  • 5 Serve tacos with salad and rice.