Light tacos

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
4.5 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 can(s) (425 ml) Vegetable maize
  • 120 g Onions
  • 1 (750 g) red, green and yellow peppers
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Rose peppers
  • 7-10 Tbsp ground cilantro
  • 1 can(s) (425 ml) Tomatoes
  • 6 Taco shells
  • 30 g grated gouda cheese (16 % fat)

Directions

  1. 1

    Pour the corn into a sieve, rinse and drain. Peel onions and cut into cubes. Clean, quarter, seed, wash and dice the peppers. Heat oil, fry onion cubes in it, add paprika cubes, season with salt, fry for about 5 minutes.

  2. 2

    Add the tomatoes with the juice to the vegetables and chop them a little. Add the corn. Boil up the vegetables, cook for about 3 minutes, season with salt, pepper, paprika and coriander. Put taco shells in a flat casserole dish (about 1.2 litres capacity), put vegetables in the taco shells and in the casserole dish.

  3. 3

    Sprinkle vegetables and taco shells with the cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes.

Nutrition Facts

KCAL
260 kcal
CARBS
31 g
FATS
11 g
PROTEINS
9 g