Veggie Tacos with Melty Cheese

1 октября, 2025 BBQBudget RecipesMain DishesMexican-Inspired CuisinePumpkinSummer CookingVegetarianWorld Cuisine Автор: admin

Ингредиенты

  • 1/2 tsp brown sugar
  • 1/2 tsp cocoa powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 2 garlic cloves, halved
  • 1 tbsp (15 ml) vegetable oil
  • 1/2 cup (80 g) pumpkin seeds
  • 6 poblano peppers or 3 green bell peppers
  • 12 soft corn tortillas, about 6 inches (15 cm) in diameter
  • 1 lb (450 g) mild cheddar cheese, grated
  • 1/2 cup (125 ml) sour cream
  • 1 jalapeño pepper, seeded and diced (optional)
  • 3/4 cup (130 g) pomegranate seeds
  • Lime wedges

Инструкции

  1. In a bowl, combine the brown sugar, cocoa and spices. Set aside.
  2. In a small non-stick skillet over medium-high heat, soften the garlic in the oil. Add the pumpkin seeds and cook for 1 minute, stirring, or until they begin to colour. Add the spice mixture and toss to coat the seeds. Remove from the heat and let cool. Discard the garlic.

Barbecue-roasted poblanos or green bell peppers have a smoky bite
over an easy-melting cheese and unexpected pings of pomegranate. What grounds this veggie option with an earthy crunch is roasted pumpkin seeds spiced with cocoa, cinnamon and smoked paprika—our nod to Mexico’s dark mole sauce.

Теги: Egg-free Nut-free Vegetarian

Добавить комментарий