Not exact matches
Made
with onions,
bell peppers and zucchini, the veggie
taco was like what you'd get if you had a last - minute idea to throw all the leftover veggies from a fajita into a tortilla.
Tuesday Skirt Steak
Tacos with Roasted Peppers from The Girl in the Little Red Kitchen Freshen up your usual
taco Tuesday fare
with quick cooking, flavorful skirt steak and freshly roasted, colorful
bell peppers.
i.e. the kind that resembles the inside of a
taco bell chalupa, and is usually topped
with shredded Cracker Barrel and Fritos.
They are simple, as street
tacos should be,
with roasted baby potatoes coated in Mexican spices and topped
with slices of roasted red
bell pepper, avocado, and the best roasted jalapeño salsa ever.
1 1/2 teaspoons (7 mL) extra-virgin olive oil 1 red onion, diced 3 cloves garlic, minced 1 orange
bell pepper, diced 1 red
bell pepper, diced 1 jalapeño, seeded, if desired, and diced fine - grain sea alt and freshly ground black pepper 1/2 cup (125 mL) fresh or frozen corn 1 (14 - ounce / 396 - g) can diced tomatoes,
with their juices 1 cup (250 mL) tomato sauce or tomato puree 2 to 3 cups (500 to 750 mL) chopped kale leaves or baby spinach 1 (15 - ounce / 425 - g) can black beans, drained and rinsed 3 cups (750 mL) cooked wild rice blend or brown rice
taco shells
Her go - to dish: black bean
tacos topped
with sautéed red
bell peppers.
Filed Under: All Recipes, My Favorites, Vegetarian Recipes Tagged
With: bean & rice bowls, chipotle salsa recipe, homemade ranch recipe, homemade salsa recipe, refried beans from scratch, spicy ranch dressing,
taco bell inspired,
taco bell taco bowls,
taco bowls,
taco seasoned rice, tortilla bowls