View Our Recipes Print
Vegetarian tacos au gratin with zucchini and corn meal
Preparation time: 15 minutes
Cooking time: 35 minutes
Servings: 4
Ingredients
Casserole:
- 1 cup canned black beans
- 1 cup cooked corn
- 1 diced red pepper
- 1 diced zucchini
- 1/3 cup minced red onion
- 1/2 cup cornmeal (also called corn semolina)
- 1 1/3 cup water or vegetable broth
- 1 1/2 cup shredded strong cheddar cheese
- salt and pepper to taste
- 1 tbsp olive oil
- 1 package soft or hard taco shells
Spices :
- 1/2 tsp cumin
- 2 tsp ground coriander
- 1/2 tsp paprika
- 2 tbsp chili sauce
- 1/4 tsp fresh or dried oregano
- 1/2 tsp garlic powder
- salt and pepper to taste
- Juice from half a lime
Lime Yogurt :
- 1 cup 0% plain greek yogurt
- zest from 1 lime
- 2 tbsp lime juice
- salt and pepper to taste
Instructions
- Ready all ingredients for the Casserole, and set aside.
- Preheat oven at 350°F.
- Mix ingredients in the Spices section, except lime juice. Set aside.
- Brown onion with olive oil, in a large pan, over medium-high, 2 to 3 minutes.
- Add diced pepper, zucchini and spice mix. Cook 2 minutes more.
- Simmer on low heat for 15 minutes.
- Add beans, corn and lime juice. Mix and close heat.
- Add cheese on top of casserole. Cook in oven, 10 to 15 minutes or until cheese has melted.
- In a bowl, mix ingredients for Lime Yogurt. Set aside until time to serve tacos.
- Serve taco casserole with taco shells and lime yogurt.
Notes
Avril suggest using local and organic products as much as possible in its recipes.
