Skillet-Roasted Veggie Wraps

July 28, 2009 at 2:54 pm (Autumn, eggplant, flour tortillas, garlic, Main Dish, olive oil, onion, oven, pepper, red bell peppers, salt, sour cream, stovetop, Summer, taco sauce, taco shells)

Makes: 12 wraps
Total Time: 45 min

12 corn taco shells or 8-inch flour tortillas
2 tablespoons olive oil
3/4 lb. eggplant, peeled and cut in 1/4-inch dice (see note)
1 large red bell pepper, seeded and diced
1 small onion, coarsely chopped
2 cloves garlic, minced
2 or 3 tablespoons taco sauce, mild or hot
Salt and pepper to taste
1/2 cup low-fat sour cream
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Preheat oven to 250 degrees. If using taco shells, separate and place on baking sheet. If using tortillas, wrap in foil. Bake taco shells or tortillas until heated through or about 10 minutes. Alternatively, wrap tortillas in damp paper towels and microwave on high 30 to 60 seconds.

Meanwhile, in a large nonstick skillet, heat oil over high heat until almost smoking. Add eggplant, bell pepper, onion and garlic. Cook, stirring constantly, until veggies begin to brown, about 10 minutes. Remove from heat. Stir in taco sauce, salt and pepper.

To assemble, divide mixture among taco shells, using about 2 tablespoons per taco. Top with additional taco sauce if desired, and a dollop of sour cream. Roll tortillas around filling ingredients.

Note:

Older, large eggplants might need to be salted and rinsed before cooking to remove bitterness and excess moisture. To salt eggplant, slice eggplant and salt both sides of slices. Lay slices on baking sheet lined with paper toweling. Let slices sit 20 to 30 minutes, then rinse and pat dry. Younger, smaller eggplants usually do not require salting.

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Greek Tacos

July 18, 2009 at 1:10 pm (baby spinach, black pepper, canned diced tomatoes, feta, garlic powder, Greek, greek seasoning, ground beef, ground mustard, lemon pepper seasoning, Main Dish, marjoram, oregano, oven, pitted ripe olives, Quick Dishes, red onion, salt, stovetop, taco shells)

Makes: 12 tacos
Total Time: 30 min

1 lb. ground beef
1 can (14-1/2 oz.) diced tomatoes, undrained
2 teaspoons Greek seasoning*
1/2 teaspoon minced garlic
1/4 teaspoon black pepper
2 cups fresh baby spinach
1 can (2-1/4 oz.) sliced ripe olives, drained
1 package (4-1/2 oz.) taco shells
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
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In a large skillet, brown beef over medium heat; drain. Stir in tomatoes, Greek seasoning, garlic and pepper. Bring to a boil. Reduce heat; simmer for 8 to 10 minutes or until thickened. Add spinach and olives; cook and stir for 2 to 3 minutes or until spinach is wilted.

Meanwhile, place taco shells on a baking sheet. Bake at 300 degrees for 3 to 5 minutes or until heated through.

Spoon about 1/4 cup of beef mixture into each shell. Top with feta cheese and onion.

*For a substitute for Greek seasoning, use 1/2 teaspoon each dried oregano, dried marjoram, garlic powder, lemon-pepper seasoning, ground mustard and salt. Makes 1 T.

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Black Bean Wraps

July 17, 2009 at 4:33 pm (canned black beans, canned chopped green chiles, cheddar, flour tortillas, garlic, lettuce, Main Dish, onion, oven, Quick Dishes, red pepper flakes, roma tomatoes, stovetop, Summer, taco shells, tomato paste)

Makes: 12 wraps
Total Time: 30 min

12 corn taco shells or 8-inch flour tortillas
2 cans (15-oz.) black beans, rinsed and drained
2 medium garlic cloves, crushed
1 medium onion, finely chopped
4-oz can chopped mild green chilies
1 tablespoon tomato paste
1/2 to 1 teaspoon crushed red pepper flakes
1 cup shredded cheddar cheese
3 cups shredded lettuce
4 ripe plum tomatoes, diced
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Preheat oven to 250 degrees. If using taco shells, separate and place on baking sheet. If using tortillas, wrap in foil. Bake taco shells or tortillas about 10 minutes or until heated through. Alternatively, wrap tortillas in damp paper towels and microwave on high 30 to 60 seconds.

Meanwhile, in a large nonstick skillet, combine beans, garlic, onion, chilies, tomato paste and red pepper flakes. Bring to a simmer, stirring constantly. Cover and cook over low heat 10 minutes, adding small amounts of water if necessary to prevent sticking. Uncover and if any juices are left, increase heat and cook until most of the liquid evaporates. Mash beans down to a chunky texture with a fork.

To assemble, in each taco shell or tortilla spoon 2 heaping tablespoons of filling. Top with cheese, lettuce and tomato. Roll tortilla around filling ingredients.

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Chicken and Vegetable Tacos

March 22, 2008 at 3:47 pm (black pepper, blender, boneless skinless chicken breast, chili powder, cilantro, food processor, frozen corn, garlic, heavy cream, Main Dish, mushrooms, onion, oven, roma tomatoes, salt, taco shells, vegetable oil, zucchini)

Chicken and Vegetable Tacos

The trick to keeping your tacos from braking is to not overstuff them. Two or three strips of chicken and two tablespoons of vegetables per taco are plenty.

Prep time: 15 minutes
Cooking time: about 15 minutes

4 teaspoons vegetable oil, divided
1 small onion, diced
1 cup sliced mushrooms
1 garlic clove, pressed
2 plum tomatoes
2 medium zucchini, diced
1 cup whole-kernel corn, drained
2 tablespoons chopped cilantro
1/4 cup heavy cream
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
3 boneless, skinless chicken breast halves
1/4 teaspoon chili powder
12 taco shells
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1. Heat oven to 375°F. Heat 2 teaspoons oil in a large skillet over medium heat. Add onion and cook until translucent, 5 minutes. Stir in mushrooms and garlic, 2 minutes.

2. Puree tomatoes in a blender or food processor until almost smooth, add to skillet with zucchini, corn, cilantro, cream, 1/2 teaspoon salt and pepper. Cook, stirring frequently, until zucchini is tender crisp, about 5 minutes more.

3. Meanwhile, heat remaining oil in a large nonstick skillet over medium heat. Sprinkle chicken with remaining salt and chili powder. Cook, turning once, until chicken is just cooked through, 5 to 7 minutes. Slice. Fill tacos. Makes 4 to 6 servings.

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