White Truffle Vegetable Tacos

 

The recipe may sound complicated, but this recipe is an easy way to make a delicious vegetarian dinner. This recipe features sweet bell peppers, rich kale, and earthy Pastamore White Truffle Oil. The black eyed peas and cheese are an easy way to add in some protein to this vegetable based dish.

Ingredients:     Makes 4 tacos
2 tsp Pastamore White Truffle Oil

1 red bell pepper
1 green bell pepepr
1/2 cup grape tomatoes
1 cup black eyed peas, drained

1-1.5 cups kale, shredded

1 ounce shredded Mexican cheese (optional)

To taste salt and black pepper

4 flour tortillas

Cooking spray as needed

Directions:

1. Heat a large non-stick pan on the stove over medium heat. Lightly coat with cooking spray.

2. Rinse peppers and tomatoes. Remove stem and seeds from peppers, cut into 1/4" strips, and cut in half. Cut tomatoes in half from top to bottom.

3. Add tomatoes and peppers to pan and cook for 4-5 minutes stirring often. Add the black eyed peas and cook for 2-4 minutes.

4. Add kale and cook until kale is wilted but al dente. Stir in Pastamore White Truffle Oil and season to taste with salt and black pepper.

5. Heat tortillas, divide vegetable filling evenly, and top with shredded cheese.