Several years ago, while I was being treated for cancer, I had to come up with recipes that were vegetarian. I created this recipe because I knew it would be fun for my children to eat, and also nutritious. The shredded carrots replace shredded cheese so we didn’t feel like we were going without!
Vegetarian Tacos
Yield - 6 servings
Preparation Time - 10 minutes
Cooking Time - 7 minutesIngredients
- 1 Box of Taco Shells (12 count) $1.59
- 2 (15 oz.) cans of Sweet Peas ($1.39 each) $2.78
- 6 Organic Carrots $1.00
- 1 (32 oz.) can of Tomato Sauce $1.00
Directions
- Warm tomato sauce in a pan on the stove top.
- Drain water out of the cans of peas. Add the peas to the tomato sauce. Simmer to keep warm.
- Heat Taco shells in the oven for around 7 minutes, according to package directions.
- Use a grater to shred carrots into a bowl.
- To serve – fill taco shell with approximately 2 to 3 Tablespoons of the peas/mixture. Top with 2 to 3 teaspoons of shredded carrots.
- Serve 2 tacos per person.
Cost $6.37
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Those look strangely good. It seems like something I would make when there was no food in the house.