Taco Tuesday Whenever 🌮🌯

Omg so delish; vegetarian chili with sautéed cabbage and corn in a super low carb tortilla! Yes please! My current obsession are these delicious very low carb soft tortillas. They’re a brand called Mama Lupe and I got them on amazon. I have been using them to make omelet wraps, quesadillas, and other yummy meals. I crisp them up slightly by placing them flat in a dry, hot skillet. They just need a minute or two on each side. Flip gently with tongs to get both sides golden brown. So simple yet makes such a difference.

This recipe is great. Sautéed shredded green cabbage is a crunchy base for the chili. Sautéed fresh corn kernels add great color, texture, and summer sweetness on top. For the cabbage layer 🥬 sautéed half a head of green shredded cabbage in a couple tbsp heated olive oil, seasoning with salt and pepper to taste.

Moisten pan if necessary with a tbsp or two of vegetable broth. Cook about five minutes, retaining the bite. This needs to still have some crunch. Set aside. Can be used warm or room temp. For the corn layer do the same, using fresh corn kernels shaved from two ears of corn. Don’t use frozen. Better to omit and top the tacos with guacamole, cheese, or sautéed onions. The corn just needs about two minutes to cook. Set that aside as well. You can prep this before making the chili or while it’s cooking, for the sake of efficiency.

For the chili:

A diced green pepper, a diced red pepper, a diced yellow onion, two cloves of minced fresh garlic, half an eggplant cut into one inch cubes, a diced small or medium green zucchini, a 6 oz can of tomato paste, a large 28 oz can of crushed tomatoes, half a cup of vegetable broth, two tbsp chili powder, 1 tsp dried oregano, 1 tbsp red wine vinegar, 1/4 tsp cayenne pepper, 1/2 tsp pepper, 1 tsp salt.

Directions:

Sautéed the onion in several tbsp of olive oil in a large pot, adding the garlic when the onion is fragrant and turning golden brown. Deglaze with vegetable broth tbsp by tbsp as the pot dries up. You don’t want to burn your aromatics (or anything else). Add the red wine vinegar to the onions and garlic. This will make a fabulously flavorful base. Adding vinegar and seasonings to my aromatics is a favorite trick of mine. It sets the stage for maximum flavor. When it smells delicious (you’ll know), add all other ingredients, stirring gently to combine. Cover and bring to a strong simmer on medium heat. When there’s nice bubbling activity, lower the heat to a gentle simmer. Cook half covered for 30 to 45 minutes, stirring occasionally. You want cooked not mushy. You can of course substitute your favorite chili recipe, vegetarian or not. To assemble the soft tacos, make a layer of 🥬then chili then . Add any extra toppings of your choice, including chopped cilantro.