Mexican Tortillas
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
4
- For Guacamole
- 2 ripe Avocados (peeled and chopped)
- 1 medium onion (finely chopped)
- 2 green chili peppers (seeds removed; finely chopped)
- 2 Tbsps Lime juice (or lemon juice)
- ½ tsp salt
- ½ tsp ground Black pepper
- 1 medium, ripe Tomato (finely chopped)
- For Veggie Tacos
- 1 red Bell pepper (rinsed)
- 1 yellow Bell pepper (rinsed)
- 2 cups canned red Kidney beans
- ¾ cup Canned Corn
- 3 scallions (rinsed)
- 2 ripe Tomatoes (rinsed)
- 1 cup shredded Iceberg lettuce
- ¾ cup prepared Taco sauce
- 1 ¾ cups shredded Cheddar cheese
- 8 hard Taco shell
Preparation steps
1.
For Guacamole:
2.
In a medium non-reactive bowl, whisk avocados, onion, chili peppers, lime or lemon juice, salt and pepper until creamy. Gently stir in the tomato.
3.
Cover with plastic wrap making sure the plastic touches the guacamole to prevent the air from discoloring the dip. Chill for at least one hour prior to serving.
4.
For Veggie Tacos:
5.
Halved the peppers, remove the seeds, cut into strips and chop. Rinse and drain the beans and corn.
6.
Trim the spring onions and cut into rings. Trim and dice the tomatoes. Rinse and dry the lettuce. Divide the vegetables, beans, and taco sauce between the taco shells. Sprinkle with shredded cheese. Serve with guacamole.
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