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Recipe Detail Page
Vegetarian Tacos
Holiday 2012
A hint of smoky flavour from the chipotle chili makes these colourful vegetarian tacos a fiesta in your mouth! Make the filling ahead and serve it up at room temperature or right out of the pan. Either way, these will delight your guests.
Makes 12 tacos
4 large spinach or tomato basil flour tortillas
2 tbsp (30 mL) canola oil
1 onion, diced
4 cloves garlic, minced
1 can (540 mL) black beans, drained and rinsed
1 chipotle pepper in adobo sauce, minced
½ red bell pepper, diced
½ green bell pepper, diced
½ cup (125 mL) corn kernels
1 tbsp (15 mL) each chopped fresh basil and mint
1 avocado, sliced
½ cup (125 mL) shredded jalapeño havarti cheese
1 Heat oven to 400°F (200°C).
2 Brush tortillas lightly with some of the oil. Using a 4-inch (10-cm) round cookie cutter, cut 3 circles out of each tortilla and place oiled-side down in muffin tin (see TIP). Repeat with remaining tortillas. Bake in oven for about 7 minutes or until crispy and golden. Remove from pan and let cool.
3 Heat remaining oil in nonstick skillet over medium-high heat and cook onion and garlic for 2 minutes or until softened. Stir in beans and chipotle pepper and cook, stirring for 5 minutes or until hot. Stir in red and green peppers, corn, basil and mint and remove from heat.
4 Divide mixture among tortilla bowls and top with avocado and cheese to serve.
Makes 12 tacos
TIP For larger tortilla cups, brush one side of 6 to 8 small flour tortillas with oil. Place oiled-side down into small metal bowl (about 4½ inches/11 cm in diameter) and bake in oven as in recipe above.
