Name: Tacos Verdes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes 16 tacos
Ingredients: ½ 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; ½ small eggplant, diced; 1 small white onion, chopped; 1 tablespoon lime juice; 1 tablespoon vegetable oil; 1 ¼ teaspoons salt; ¾ teaspoon garlic powder; ¾ teaspoon ground cumin; ¾ teaspoon pepper; 16 (8-inch) soft taco-size corn or flour tortillas, warmed; Toppings: shredded cabbage, crumbled queso fresco (fresh Mexican cheese)

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.

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Tacos Verdes

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