Vegetarian appetizer for Superbowl…
I am planning to be a vegetarian for this Superbowl. Ooops did I just say that?
Much awaited superbowl is just two days away. Not just the game, even the commercials are much awaited. The other day I heard on TV that around 1.25 billion chicken wings will be consumed on Superbowl weekend, according to The National Chicken Council. Well, I am not a wee bit surprised to learn that. For non-vegetarians, without chicken wings superbowl wouldn’t be complete, period! We always used to hit the sports bar along with friends to watch the game as we love the crowd and ambiance there. But this time we are planning to watch the game through our own big screen. So, I am looking forward to a major shopping tomorrow which obviously includes stacking up of chicken wings on my cart which is definitely going to brighten up my hubby.
For tonight’s dinner I made these veggie tacos. When I served these tacos I was expecting “where’s the meat” scream from my husband. Surprisingly, there wasn’t any scream as my hubby was busy devouring these veggie delights. He liked it, loved it and finished everything in just one sitting. And I felt relieved.
If you are planning for a veggie dish for this Superbowl, this would make a perfect appetizer. You could get the store bought crispy tacos, make the stuffing, stuff the tacos, top with cheese and bake it. It’s that easy and even the hard core non-vegetarians would sneak into it.
Veggie Tacos
Makes: 10 Tacos
Ingredients
For making stuffing
- Olive oil- 1 tbsp
- Carrot, grated- 2 large
- Green pepper, chopped very small- 2
- Tomatoes, chopped small- 2
- Black beans or refried beans, canned (optional)- 1/2 can
- Pickled Jalapeno, cut small- 7 to 8 slices
- Ground Cumin- 2 tsp
- Paprika or chili powder- 1 tsp
- Salt- to taste
- Cilantro, chopped- 1/4 cup
Other ingredients:
- Salsa (optional)- to top
- Cheddar or mixed cheese- to top the tacos
- Crispy Tacos, store bought- 10
- Sour Cream- for dipping
Instruction
Making stuffing:
- Heat a pan over medium heat, add olive oil.
- Add grated carrot and little water to it, cook covered for a few minutes.
- Add green pepper, cook for a couple of minutes.
- Add tomatoes, cook covered till mashed up.
- Add pickled jalapenos, combine well.
- You could even add black beans or refried beans to the veggies, let it heat up.
- Add ground cumin, paprika and salt to taste, combine well.
- Cook till all the water has dried up and veggies have cooked well.
- Taste and add more paprika or salt if needed.
- Sprinkle cilantro and cook for a minute.
- Remove from heat and keep aside.
- Preheat oven to 350 F.
- Line a baking sheet with aluminum foil.
- Stuff the store bought tacos with the prepared veggies.
- If you want you could top the veggies with salsa.
- Top the veggies with cheese.
- Place the tacos on the baking sheet.
- Since the tacos are folded, to make it stand straight you could lean the tacos to one another.
- Bake for 10 minutes or until cheese has melted and is golden in color.
- Remove from the oven and serve warm along with sour cream.
Tips:
- You could even stuff the prepared veggies into a tortilla, fold it and bake.
- For non-veg version: add shredded chicken or ground beef.
- Olive oil- 1 tbsp
- Carrot, grated- 2 large
- Green pepper, chopped very small- 2
- Tomatoes, chopped small- 2
- Black beans or refried beans, canned (optional)- ½ can
- Pickled Jalapeno, cut small- 7 to 8 slices
- Ground Cumin- 2 tsp
- Paprika or chili powder- 1 tsp
- Salt- to taste
- Cilantro, chopped- ¼ cup
- Salsa (optional)- to top
- Cheddar or mixed cheese- to top the tacos
- Crispy Tacos, store bought- 10
- Sour Cream- for dipping
- Heat a pan over medium heat, add olive oil.
- Add grated carrot and little water to it, cook covered for a few minutes.
- Add green pepper, cook for a couple of minutes.
- Add tomatoes, cook covered till mashed up.
- Add pickled jalapenos, combine well.
- You could even add black beans or refried beans to the veggies, let it heat up.
- Add ground cumin, paprika and salt to taste, combine well.
- Cook till all the water has dried up and veggies have cooked well.
- Taste and add more paprika or salt if needed.
- Sprinkle cilantro and cook for a minute.
- Remove from heat and keep aside.
- Preheat oven to 350 F.
- Line a baking sheet with aluminum foil.
- Stuff the store bought tacos with the prepared veggies.
- If you want you could top the veggies with salsa.
- Top the veggies with cheese.
- Place the tacos on the baking sheet.
- Since the tacos are folded, to make it stand straight you could lean the tacos to one another.
- Bake for 10 minutes or until cheese has melted and is golden in color.
- Remove from the oven and serve warm along with sour cream.
•For non-veg version: add shredded chicken or ground beef.
