Tacos Verdes

By Debbie54

Ingredients

• ½ lb fresh green beans, trimmed and cut into 1-inch pieces
• 1 (8oz) 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 Tbsp lime juice
• 1 Tbsp vegetable oil
• 1 ¼ tsp salt
• ¾ tsp garlic powder
• ¾ tsp ground cumin
• ¾ tsp pepper
• 16 (8-inch) soft taco-sized corn or flour tortillas, warmed
• Toppings: shredded cabbage, crumbled queso fresco (fresh Mexican cheese)

Preparation

Step 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.