STYLE

Mexican vegetarian tacos make a quick and flavourful snack or supper

06/14/2012 12:27 EDT | Updated 08/14/2012 05:12 EDT
Try these Mexican tacos with their vegetables and veggie ground round as a light snack or supper and be delighted with their zippy flavours.

Veggie Tacos

5 ml (1 tsp) canola oil

125 ml (1/2 cup) chopped onion

125 ml (1/2 cup) chopped green bell pepper

3 cloves garlic, chopped

1 pkg (340 g) Mexican veggie ground round

12 corn tacos

250 ml (1 cup) shredded lettuce

250 ml (1 cup) grated cheddar cheese

250 ml (1 cup) fresh tomatoes, chopped

250 ml (1 cup) refried beans, heated

125 ml (1/2 cup) salsa

In a large skillet over medium-high, heat oil. Add onion, green pepper and garlic and saute until soft, about 5 minutes.

Mash ground round with fork and add to mixture in skillet. Heat through. (Do not overcook since veggie ground round is precooked.)

Spoon 50 ml (1/4 cup) of the filling into each taco shell. Serve with lettuce, cheese, tomatoes, refried beans and salsa separately as garnishes.

Makes 4 servings.

Source: Yves Veggie Cuisine Mexican Veggie Ground Round.

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