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Vegetarian tacos with guacamole
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When on Saturday work has to be done in the garden or we are busy all morning, the recipes for a quick but healthy lunch are more than welcome.
Prep Time
30 min
Servings
tacos
Ingredients
The filling of the tortilla
  • 6 tortillas
  • 1 red pointed pepper
  • 2 tomatoes ripe
  • 1/2 red onion
  • 100 gr corn can be from a can
  • 2 spring onions
  • 1 carrot grated
  • 100 gr cheese grinded
  • 1/2 spicy small red pepper
  • pepper and salt
The guacamole (quick version)
  • 2 avocados ripe
  • 1 clove garlic
  • 1 handful coriander fresh
  • 1 lime
  • pepper and salt
  • 2 tblspoon olive oil
Instructions
The filling
  1. For the filling of the tortilla we will cut all the vegetables into fine cubes. Finely chop the red pointed peppers, tomatoes, red onion. If the corn comes from a can, drain well. Cut the spring onions into fine rings and save separately. I always sprinkle them just before serving. Grate the carrot and chop the red pepper into very little pieces. If you don't like it spicy, get this out from the recipe.
  2. Place the tacos next to each other in a baking dish and gently fold them in half so that you can fill them with the vegetables. Fill each taco and finally sprinkle some ground cheese on top of each taco. Put in a preheated oven at 180º for 12 minutes.
  3. Remove the dish from the oven. Sprinkle the sliced spring onion on top and if desired a little of the spicy red pepper. Serve the guacamole separately.
Guacamole (quick version)
  1. Cut the avocados into pieces and put them in the cutter. Squeeze the juice from half a lime and sprinkle the avocado pieces with it. Chop the coriander and add it to the avocado with two tablespoons of olive oil. Season with pepper and salt. Finely chop with the cutter to a homogeneous smooth mass.
  2. If you have children, let them help in the kitchen. It is a playful way for them to eat vegetables and taste something they have prepared themselves.
Prep Time
30 min
Servings
tacos
Ingredients
The filling of the tortilla
  • 6 tortillas
  • 1 red pointed pepper
  • 2 tomatoes ripe
  • 1/2 red onion
  • 100 gr corn can be from a can
  • 2 spring onions
  • 1 carrot grated
  • 100 gr cheese grinded
  • 1/2 spicy small red pepper
  • pepper and salt
The guacamole (quick version)
  • 2 avocados ripe
  • 1 clove garlic
  • 1 handful coriander fresh
  • 1 lime
  • pepper and salt
  • 2 tblspoon olive oil
Instructions
The filling
  1. For the filling of the tortilla we will cut all the vegetables into fine cubes. Finely chop the red pointed peppers, tomatoes, red onion. If the corn comes from a can, drain well. Cut the spring onions into fine rings and save separately. I always sprinkle them just before serving. Grate the carrot and chop the red pepper into very little pieces. If you don't like it spicy, get this out from the recipe.
  2. Place the tacos next to each other in a baking dish and gently fold them in half so that you can fill them with the vegetables. Fill each taco and finally sprinkle some ground cheese on top of each taco. Put in a preheated oven at 180º for 12 minutes.
  3. Remove the dish from the oven. Sprinkle the sliced spring onion on top and if desired a little of the spicy red pepper. Serve the guacamole separately.
Guacamole (quick version)
  1. Cut the avocados into pieces and put them in the cutter. Squeeze the juice from half a lime and sprinkle the avocado pieces with it. Chop the coriander and add it to the avocado with two tablespoons of olive oil. Season with pepper and salt. Finely chop with the cutter to a homogeneous smooth mass.
  2. If you have children, let them help in the kitchen. It is a playful way for them to eat vegetables and taste something they have prepared themselves.
Notes

 

You can be creative with which vegetables you serve with it. We also like the combination of mango, coriander, red onion, tomato and tender lettuce ... If desired, you can also add fried chicken strips, but we think the vegetarian version is just as tasty ...