Yellow Pepper and Asparagus Soft Tacos

Servings

Serving size

1 soft taco

COOKING TIME

30 Minutes

Leftovers are not very good. The pepper mixture can be made in advance and reheated.

Ingredients

1 tsp. Olive oil

1 clove Garlic, raw (minced)

1/2 medium White onions (diced)

1/2 large Yellow bell peppers (diced)

1/2 chipotle Chipotle peppers In adobo sauce (minced)

1 Tbsp. No salt added tomato paste

1/4 Cup Beer (or gluten-free beer)

1/4 cup No salt added vegetable stock

1 to taste Black pepper

6 medium spears Asparagus, raw (blanched)

2 tortilla, medium (approx 6 inch dia) Corn tortillas

1/4 medium Avocados, raw

2 Ounces Reduced fat monterey jack cheese (shredded)

1/2 cup Coriander (cilantro) leaves, raw

1 small whole (2-2/5 inch dia) Tomatoes (seeded and julienned)

Instructions

Heat the olive oil in a ten inch non-stick skillet over medium heat and add the minced garlic. Cook very slowly and stir frequently. Do not allow the garlic to brown or it will become bitter.

After about two minutes, add the onions. Cook over medium heat. When the onions begin to soften, add the yellow pepper. Cook for about 2 - 4 minutes tossing frequently.

Add the minced chipotle and tomato paste. Toss for about one minute and add the beer, stock and pepper. Cook over medium heat, tossing frequently until about half of the liquid is gone and then add the asparagus spears. Cook, tossing frequently, until almost all of the liquid is gone.

While the vegetables are cooking, heat a medium skillet over medium heat.

When ready to assemble place both tortillas in the heated empty skillet. Warm them for about 1 minute and place each on a plate.

Spread half of the 1/4 avocado down the center of each tortilla and then top with half of the vegetables in a line down the center.

Top the heated vegetables with the cheese, cilantro and tomato.

Serve.