A Recipe for Vegetarian Tacos
Tonight’s dinner is one of my favourite staple recipes. I came up with it a while back, when I first started experimenting with creating my own recipes. Since then, I’ve made it a zillion times, and it always always makes for a deliciously satisfying meal. I’ve pleased numerous guests with this one, and I never ever get sick of it!
1-2 Tbsp olive oil
2 scallions, finely chopped (reserve green part for topping)
1 bell pepper, chopped
1 large or 2 small cloves of garlic, minced
1/3 cup bulgur
1/2 tsp chili powder
1/2 tsp cumin
1/2 pkg veggie ground round
1 14oz can crushed tomatoes (or just less than)
salt & pepper to taste
4 Whole wheat tortillas
Toppings: crumbled feta cheese, shredded lettuce, salsa, avocado, scallion greens
Heat oil in a large skillet over medium heat. Add the whites of the scallions and the bell pepper. Cook for 5 minutes. Add the garlic and continue to cook, stirring, for another minute. Add the bulgur and toast, stirring constantly, for another 1-2 minutes.
Add the chili pepper and cumin and mix thoroughly. Add the crushed tomatoes, salt and pepper.
Cook until simmering, then reduce the heat to low, and cook for another 10 minutes, stirring occasionally, until the liquid is almost entirely absorbed.
To serve: In a dry skillet over high heat, toast tortillas 1-2 minutes per side.
Divide the taco mixture between the tortillas. Top each with crumbled feta, shredded lettuce, the remaining chopped greens of the scallions, salsa and avocado.
Then, wrap it nice and tight – it can get a little sloppy – and enjoy!
Yum in my tum!
You can experiment with whatever kinds of toppings you’d like, but I highly recommend at least adding the feta, because it is really fantastic on these tacos!