Initially, I thought it'd be hard to not have meat as part of a meal and feel satisfied/filled but surprisingly it hasn't been too difficult, even hubby doesn't mind the odd vegetarian meal!
Recipe adapted from Recipes +, June 2008 edition, page 68
Ingredients
1 tablespoon cooking oil
400g button mushrooms, sliced
6 green onions, thinly sliced
2 cloves garlic, crushed
1 small red capsicum, diced
375g jar mild or medium heat chunky tomato salsa
300g can kidney beans, drained
⅓ cup chopped coriander
1 pkt taco seasoning
8 taco shells, warmed, to serve
1 cup shredded lettuce
1 medium tomato, diced
⅓ cup sour cream
⅓ cup shredded tasty cheese
Guacamole, to serve
Method
- Heat oil in a large, non-stick frying pan over moderate heat. Cook and stir mushrooms for 3 minutes or until tender. Add onions, garlic and capsicum. Cook and stir for 4 minutes or until onions are soft. Reduce heat; stir in salsa and beans. Simmer for 5 minutes. Remove pan from heat. Stir in coriander.
- To serve, fill taco shells with mushroom mixture. Garnish with lettuce, tomato, sour cream, cheese and guacamole.
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