Veggie Tacos with Melty Cheese

Name: Veggie Tacos with Melty Cheese
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 tacos
Ingredients: 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

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Preparation 30 min
Cooking 15 min
Servings 12
Makes 12 tacos

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.

Featured in RICARDO Magazine SUMMER 2018 (p. 79)

Végétarien
Sans noix
Sans gluten
Sans oeufs

Ingredients

Pumpkin Seeds
- 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
Tacos
- 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

Preparation

Pumpkin Seeds
- In a bowl, combine the brown sugar, cocoa and spices. Set aside.
- 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.
Tacos
- Preheat the grill, setting the burners to high. Oil the grate.
- Oil the poblano peppers and grill for 3 minutes per side or until they begin to blacken. Lower the grill temperature to medium-low. Transfer the peppers to an airtight container, seal the lid and let them cool. Remove the skin and seeds, then slice the peppers into strips. Pat dry, if needed. Season with salt and pepper.
- Lightly brush the tortillas with oil. Grill them on one side for 3 minutes. Add the cheese and continue to grill until it melts. Carefully transfer the tortillas to a serving platter.
- Garnish the tortillas with the peppers, sour cream, jalapeño, pomegranate seeds and pumpkin seeds. Serve with lime wedges, Black Beans and Rice and Watermelon Agua Fresca.

Veggie Tacos with Melty Cheese

Categories

Ingredients

Pumpkin Seeds

Tacos

Preparation

Pumpkin Seeds

Tacos

Personal Note