1 medium jalapeno pepper, seeded if desired, thinly sliced
24 corn tortillas, warmed according to package directions
1 cup uncooked brown rice
2 1/2 cups water
6 cups mixed salad greens
1 large tomato, cut in wedges
6 Tbsp. olive oil
3 Tbsp. 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® 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.
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.