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Vegetarian Tacos Recipe

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This recipe for Vegetarian Tacos, by , is from The Chernoff Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Crilly Butler
Added: Tuesday, October 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Two cans cooked garbanzo beans or the equivalent dried and well cooked
Olive oil or Canola oil
Large yellow onion, diced
Large ripe tomatoes, diced
Shredded iceberg lettuce
Grated extra-sharp cheddar cheese
Chopped hot pepper (you choose the heat!)
Salt
Cayenne pepper
Large corn tortillas
Taco sauce

Directions:
Directions:
Mash the garbanzo beans well, mix thoroughly with the diced onions and chopped hot peppers, salt and cayenne pepper, then fry in a thin layer of olive oil in a cast-iron skillet, stirring constantly so the mixture doesn’t burn. Cook until golden.

In another cast-iron skillet, heat a ¼ inch layer of Canola oil until very hot. Drop in a corn tortilla and cook lightly on both sides, then place on a triple layer of paper towels and pat to soak up the extra oil. While still very hot, fill with the fried garbanzo bean mixture, fold in half, and lay on a platter. Quickly heat all the tortillas in the oil, cook quickly on both sides, fill, fold and fill the platter.

Place the shredded lettuce, grated cheese and diced tomatoes each in their own bowl, and serve. Let each person fill the taco shell with cheese first (so it melts against the garbanzo beans), then tomato, then lettuce, then cover with taco sauce to taste.

Number Of Servings:
Number Of Servings:
How full do you stuff your tacos?
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
The hot pepper you choose will determine the spicyness of the tacos to a large extent. Try Colorado or Anaheim for a mild taste, Jalapenos for a medium heat, or Habanero peppers to turn up the fire.

 

 

 

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