Taco Vegetable Snack
by Editorial Staff
Grilled vegetables are served in a taco, which makes the snack easy to eat.
Ingredients
- Small zucchini (cut into cubes) – 2 pcs.
- Tomatoes (diced) – 2 pcs.
- Chickpeas (chickpeas) canned (drained) – 420 g
- Taco cakes – 4 pcs.
- Cheddar cheese (shredded on a grater) – ¾ cup
- Olive oil – 2 tbsp
- Red onion (finely chopped) – 1 pc.
- Ground coriander – 1 teaspoon
- Ground cumin (cumin) – ½ teaspoon.
- Salt to taste
- Ground black pepper – to taste
Directions
- Switch on the oven with grill functions to preheat to a high temperature. Heat a large skillet over medium heat, add oil, add onion and zucchini, cook, stirring occasionally, for about 4-5 minutes.
- Sprinkle vegetables with coriander and cumin.
- Add the tomatoes and chickpeas to the pan, season with salt and pepper to taste, bring the mixture to a boil. Cook the sauce over medium heat, stirring occasionally, for about 2 minutes.
- Fold the tacos in half, stuff with the vegetable mixture, and sprinkle the filling with cheese. Put the tortillas on a baking sheet and place under the grill, cook until the cheese melts, 1-2 minutes.
- Serve the taco vegetable snack immediately.
Enjoy your meal!
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