Veggie Tacos
Epicurious
You can make the veggie filling a day ahead and refrigerate. Simply reheat 1 1/2 hours before filling the tacos.
ingredients
Vegetable Filling:- 1 small eggplant, cut into 1/2-inch cubes
- 1 1/2 teaspoons coarse salt
- 6 tablespoons olive oil
- 3/4 cup diced onion
- 2 cloves of garlic, finely chopped
- 1 cup diced red bell pepper
- 1 can (28 ounces) tomatoes
- 3/4 pound plum tomatoes, cut into 1-inch cubes
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin
- Salt and pepper, to taste
- 1/4 cup chopped parsley
- 1/2 cup canned dark-red kidney beans, drained
- 1/2 cup canned chickpeas, drained
- 8 hard corn taco shells
- 2 cups finely shredded iceberg lettuce
- 1 cup diced red onion
- 4 ripe plum tomatoes, diced
- 8 ounces sour cream
- 8 ounces grated Cheddar cheese
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