Ingredients
- 1 broccoli bunch
- 2 carrots peeled and diced
- 1 tablespoon Paul Prudhommes Veggie Seasoning
- 1/4 cup of water
- 8 corn tortillas
- 2 tablespoons of olive oil
- 4 medium tomatillos
- 1 small jalapeno pepper (optional)
Separate broccoli, peel and dice carrots. Place in pot with 1/4 cup of water and season with veggie seasoning. Cook on high for 5 min. approxitmately. Steam veggie until all water is evaporated. Let sit to cool. In another pot, bring some water to a boil and add tomatillos and jalapeno pepper. Boil for 10min. Remove from heat and place in blend er. Add a dash of salt blend at high speed until pureed. Let set. Heat corn tortillas in a flat skillet with olive oil. Note: only add olive to one side of tortilla to heat and soften. Stack tortillas in a pile. Then add the veggies and roll into a tight taco. Place them in a baking dish. Bake for 10min. on 300 degrees. Serve on a bed of white rice topped with mashed avocados and green sauce. Enjoy!
Serves: 4.
Preparation time: 40min..