1 medium jalapeno pepper, seeded if desired, thinly sliced
12 corn tortillas, warmed according to package directions
1 cup uncooked brown rice
2 1/2 cups water
6 cups mixed salad greens
1 large orange 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 topping tortillas with vegetable mixture and if desired, taco toppings of your choice.
Finally, toss the salad greens, orange tomato wedges and oil and vinegar in salad bowl.