Taco with homemade salsa & guacamole

Recipe by: Lynn Lewis

| Photo by: ReadersDigest

EASY

Ready in 30 mins

Reviews (0) | Tweaks (0)

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Prep: 10 mins Cook: 20 mins

Serves: 4

This great recipe will tempt even the most ardent of meat lovers into enjoying a meal based on vegetables.

Recipe provided by:

Readers Digest | Vegetables For Vitality

Ingredients

2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

1 eggplant (300 g), cubed

1 butternut pumpkin (750 g), halved, seeded, peeled and cubed

1 large zucchini (180 g), cubed

¼ teaspoon chilli powder

½ teaspoon ground cumin

1 garlic clove, crushed

1 can (410 g) tomatoes

1 large ripe avocado

juice of ½ lime

3 medium ripe tomatoes, diced

½ medium red onion, finely chopped

¼ cup chopped coriander

8 taco shells

1 cup low-fat plain yogurt

lime wedges and sprigs of coriander

Preparation method

1.		Heat oil in a large saucepan over medium-high heat. Add onion and eggplant; sauté, stirring frequently, until vegetables are lightly browned.

2.		Add pumpkin and zucchini. Stir in chilli powder, cumin and garlic. Pour in canned tomatoes with their juice. Add salt and pepper, to taste. Heat to boiling, breaking up tomatoes with a wooden spoon. Cover and simmer 15 minutes, stirring occasionally, until pumpkin is just tender. Check occasionally, adding water, if needed, to prevent vegetables from sticking.

3.		Preheat oven to 180ºC. To make the guacamole, halve and stone the avocado, scoop flesh into a bowl and mash with lime juice. To make salsa, combine tomato, red onion and coriander in a small bowl. Set guacamole and salsa aside.

4.		Put taco shells on a baking tray; warm 3 to 4 minutes in the oven. Transfer shells to serving plates. Fill with eggplant mixture and top with guacamole, yogurt and salsa. Garnish with lime wedges and coriander.

DID YOU KNOW

...that when tomatoes were introduced into Europe, they were regarded with suspicion and thought to have aphrodisiac properties? Nutritionists now know that ‘love apples’, as these fruits were called, do have benefits for the heart, but not in the romantic sense.

Nutrition

Energy 2077 kJ
Protein 15 g
Fat 30 g
Saturated Fat 6 g
Cholesterol 3 mg
Carbohydrate 41 g
Fibre 11 g
Sodium 223 mg

My Review:

Printed from Allrecipes.com.au 2/09/2010