4 portions
Ingredients:
- 1 big or several small eggplants
- 1 onion
- 1 pack of mushrooms (e.g. eringi)
- 1 tomato
- 2-3 leaves of iceberg lettuce
- 1 avocado
- 100g sweet corn frozen
- Black Beans
- Vegetable oil (neutral flavor)
- 2 rice-cooker cups of uncooked rice
- Grated cheese
For Seasoning:
- 1 Tbsp chili powder (or Kashmiri powder)
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp red pepper flakes
- 0.5 tsp dried oregano
- O.5 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
Cooking Method:
While cooking don’t forget to start cooking the rice in the cooker, so you get fresh steaming rice when all ingredients are ready 🙂
1.) Mix all the ingredients for taco seasoning in a jar and shake well to mix together.
2.) Cut the tomato and avocado into small cubes, cut the iceberg lettuce into thin strips, set aside
3.) Cut the eggplant and mushrooms into small cubes and mince onion.
4.) Heat the oil in a large frying pan over medium heat. Add the eggplant, mushrooms and 3/4 of the minced onion and beans. Sauté until well cooked.
5.) Add Taco Seasoning and combine well with the fried veggies. Turn off the heat.
6.) Allocate the steamed rice equally between 4 plates/bowls. Put the fried veggies on top. Then top with cheese, lettuce, tomato, onion as much as you like and mix well. Enjoy this nutritious and colorful dish!