Veggie Tacos with Melty Cheese

Veggie Tacos with Melty Cheese

  • 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)
  • Vegetarian

Categories

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

  • Tacos

Personal Note