I’ve often envied the delicious veggie tacos at Mexican restaurants, so I decided to try to replicate them. Whenever adapting a recipe based on one from a restaurant, I always know that it’s not going to turn out exactly the same because chefs have specific ratios and speciality ingredients that they use. That being said, every recipe I make is sure to have its own yummy and unique flavors too.
There are so many varieties of veggie tacos, and since I wanted one with lots of protein, I opted for an eggplant and portobello mushroom mixture. The great part about cooking for one is that I have a lot of leftovers and get to try the dish in many different forms. First, I ate the mixture in a cabbage lettuce wrap with salsa. Then, I added chickpeas to the mixture and had that as an entree. Don’t be afraid to try new combinations!
> 1 medium eggplant, cut into bite-size pieces
> 2 medium portobello mushrooms, chopped
> 1 teaspoon chili powder
> 1 teaspoon ground cumin
> 1 teaspoon salt
> 1 teaspoon black pepper
> 1 tablespoon olive oil
Combine eggplant, portobello mushrooms and spices in a medium bowl. Over medium heat, place olive oil in a large pan. Add mixture to pan, and cook for 10 minutes, or until vegetables are cooked through.
Assemble tacos or prepare for another dish.
Makes 4 servings.
Adapted from The Chubby Vegetarian.