Veggie Tacos Recipe

Name: Veggie Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
1. Place the eggplant in a colander and sprinkle with the salt. Let stand for 1 hour. Pat dry with paper towels. Meanwhile, heat 4 tablespoons of the oil in a large skillet over medium heat. Add the eggplant and saute until almost tender, adding more oil if necessary. Remove to a casserole.
2
2. Heat the remaining oil in the same skillet over low heat; wilt the onion, garlic and red pepper for 10 minutes, then add to the casserole. Place casserole over low heat and add the ingredients up through the parsley. Cook, uncovered, stirring frequently, for 30 minutes.
3
3. Stir in the kidney beans and chickpeas; cook for 15 minutes. The skin of the eggplant should be tender. Adjust seasonings.
4
4. Prepare the tacos: Place 1/4 cup of the cooked veggies in each taco shell. Top with some shredded lettuce and 1 tablespoon each of the onion and tomatoes. Dollop with sour cream and sprinkle with cheese. Serve immediately.

910

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 small eggplant, cut into 1/2-inch cubes, 1 1/2 teaspoons coarse salt, 6 tablespoons olive oil, 3/4 cup diced onion, and more.

Yes, Veggie Tacos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veggie Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions