Tortilla Press/Essential for making homemade tortillas from scratch
Kitchen Knife (Chef’s Knife)/Versatile tool for chopping vegetables
Cutting Board/For safely cutting ingredients
Mixing Bowls/Multiple bowls needed for separating and prepping ingredients
Oven Mitt/For handling hot pans or trays
Garlic Press (optional)/Quickly crush garlic
Stirring Spoon/Useful for mixing ingredients together
Taco Bellow (Induction Cooktop) or Slow Cooker/Appliance for cooking tortillas or pre-cooking fillings
1 small eggplant, cut into 1/2-inch cubes
1 1/2 teaspoons coarse salt
6 tablespoons olive oil
3/4 cup diced onion
2 cloves of garlic, finely chopped
1 cup diced red bell pepper
1 can (28 ounces) tomatoes
3/4 pound plum tomatoes, cut into 1-inch cubes
1 tablespoon chili powder
1 1/2 teaspoons cumin
Salt and pepper, to taste
1/4 cup chopped parsley
1/2 cup canned dark-red kidney beans, drained
1/2 cup canned chickpeas, drained
8 hard corn taco shells
2 cups finely shredded iceberg lettuce
1 cup diced red onion
4 ripe plum tomatoes, diced
8 ounces sour cream
8 ounces grated Cheddar cheese
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About