Toasted Vegetable Tacos

Recently my Godmother checked out my blog and said she wanted to make the black bean bagel sandwich for my cousin (who is vegetarian), and if I come across any more recipes to let her know. So this one's for you Aunt Cathy (and Lauren)!

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Toasted Vegetable Tacos my modified recipe in pink

Ingredients:

- 1/2 to 1 cup chopped fresh vegetables, such as broccoli, snap peas, green beans and red bell pepper I used steam fresh frozen southwestern corn, broccoli pieces, snap peas and fresh red bell pepper.
- 1 flour tortilla (8 inch)
- 1 teaspoon raspberry chipotle sauce I used Mrs. Dash southwestern chipotle marinade
- 1 tablespoon shredded Mexican 4-cheese blend

- I added a package of Old El Paso instant rice: Fiesta Flavor

Directions:

- Place vegetables in a microwavable bowl. Cover with plastic wrap and microwave on High 1 minute or until tender-crisp. I did this with my red bell pepper, but since the rest of my veggies mine were frozen, I microwaved them as their directions said, then mixed all the vegetables and rice in a bowl.
- Heat medium skillet over medium heat. Toast tortilla about 1 minute on each side or until toasted. Carefully bend tortilla until edges meet but do not fold.
- Spread chipotle sauce (marinade) on tortilla.

- Top with vegetables and sprinkle with cheese. I forgot about the cheese.

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So these turned out VERY tasty (even with my modifications), with one exception - the rice! I forgot I don't like the microwavable rice to begin with and I still don't. I should have used plain/brown rice and made it normally and added it to the veggies.

Using the chipotle marinade was a good substitute, and tasted GREAT!

The vegetables made a TON of "filling" so I brought the rest to work to eat, and I can eat it like a veggie salad if I don't want to use a soft taco shell.

So Aunt Cathy, if you try these, I hope you and Lauren enjoy them (after all, it should fit in well with the food in AZ)!

Enjoy! - apes -