Tacos Verdes

Ingredients

• 1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
• 1 (8-oz.) package sliced fresh mushrooms
• 2 medium zucchini, diced
• 2 medium tomatoes, chopped
• 1 large red bell pepper, chopped
• 1/2 small eggplant, diced
• 1 small white onion, chopped
• 1 tablespoon lime juice
• 1 tablespoon vegetable oil
• 1 1/4 teaspoons salt
• 3/4 teaspoon garlic powder
• 3/4 teaspoon ground cumin
• 3/4 teaspoon pepper
• 16 (8-inch) soft taco-size corn or flour tortillas, warmed
• Toppings: shredded cabbage, crumbled queso fresco (fresh Mexican cheese)

Preparation

1. 1. Bring first 13 ingredients and 1 cup water to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low, and cook, stirring occasionally, 20 minutes or until vegetables are tender. Serve vegetable mixture using a slotted spoon with warm tortillas and desired toppings.
2. Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup vegetable mixture (not including toppings).