Tasty Veggie Tacos!

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Parade Magazine
Uploaded by: Parade Magazine Magazine


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1 small eggplant, cut into ½-inch cubes

1 tsp coarse salt

6 Tbsp olive oil

¾ cup diced onion

2 clove of garlic, finely chopped

1 cup diced red bell pepper

1 can (28 oz) tomatoes

¾ lb plum tomatoes, cut into 1-inch cubes

1 Tbsp chili powder

1 tsp cumin

Salt and pepper, to taste

¼ cup chopped parsley

½ cup canned dark-red kidney beans, drained

½ cup canned chickpeas, drained

8 hard corn taco shells

2 cup finely shredded iceberg lettuce

1 cup diced red onion

4 ripe plum tomatoes, diced

8 oz sour cream

8 oz grated Cheddar cheese

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