Updated On: Oct 15 2013 05:12:05 AM CDT
To make this meal more filling, while the taco filling is heating, stir in beans, such as kidney or garbanzo beans. You can arrange the taco filling and condiments buffet-fashion and allow family or guests to assemble their own tacos.
2 tablespoons canola oil
3 cups sliced mushrooms
1 medium zucchini, sliced
1 carrot, coarsely shredded
¼ cup coarsely chopped onion
1 clove garlic, minced
2 tomatoes, cut into ½-inch cubes
One 8-ounce can tomato sauce
1 tablespoon chili powder
¼ teaspoon ground cumin
Dash of Tabasco sauce, or to taste
8 packaged taco shells
2 cups shredded Cheddar cheese
¼ head lettuce, finely shredded
Bottled taco hot sauce
Garnish (optional): orange slices, alfalfa sprouts
Preheat the oven to 350° F.
Heat the oil in a large nonstick sauté pan over medium-high heat. Stir in the mushrooms, zucchini, carrot, onion, and garlic; cook, stirring occasionally, until the zucchini is crisp-tender, about 4 minutes. Stir in about half of the tomatoes, tomato sauce, chili powder, cumin, and hot pepper sauce. Reduce the heat to medium; cover and cook for about 5 minutes. Taste and adjust the seasoning.
Meanwhile, arrange the taco shells on a baking sheet; warm in the oven for about 5 minutes.
To serve, spoon the vegetable mixture into the taco shells. Top with cheese, lettuce, and the remaining tomato. Drizzle with taco sauce.
The taco filling will keep for up to 3 days in a covered container in the refrigerator; reheat the filling and assemble the tacos just before serving.
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