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Veggie Frenzy Stir-fry Gluten-free Tacos

by on August 20, 2017 in Gluten-Free, Special Dietary Needs, Vegetarian August 20, 2017 Gluten-FreeSpecial Dietary NeedsVegetarian
See post on Mireille | The Tortilla Channel’s site!
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Level: Easy

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Description

A healthy dish full vegetables and flavours. This will make you smile from ear to ear.

Ingredients

  • 5-⅓ ounces, weight Green Beans
  • 4  Corn Tacos Shells
  • 1 Tablespoon Olive Oil
  • 3  Bell Peppers, Yellow And Red, Sliced Julienne
  • 1  Red Onion, Sliced Julienne
  • 1  White Onion, Thinly Sliced
  • 1 clove Garlic, Thinly Sliced
  • ⅜ ounces, weight Ginger, Thinly Sliced
  • 10  Cherry Tomatoes, Halved
  • 10  Mushrooms, Sliced
  • 1 Tablespoon Sweet Soy Sauce
  • 1 Tablespoon Sriracha

Preparation

Heat a pan of water and boil green beans 8 to 10 minutes. Drain.

Heat the oven and warm corn taco shells.

Heat olive oil in a medium to hot pan. Cook bell peppers until softened, then add onions. Stir fry and add garlic and ginger. Stir again before adding green beens, tomatoes and mushrooms. Keep stiring until all vegetables are nice and soft before adding soy sauce and Sriracha.

Fill the corn taco shells and serve.

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