Quick and easy classic vegetarian tacos

Vegetarians and meat-eaters alike will adore this veggie packed take on tacos!

  • 5 mins preparation
  • 15 mins cooking
  • Makes 10
  • Print


  • old el paso™ stand ‘n stuff™ taco kit
  • 1 medium onion, finely chopped
  • 1 large sweet potato, peeled and chopped
  • 1 medium eggplant, chopped
  • 1 can chickpeas, drained & rinsed
  • 2 tomatoes, chopped
  • 3/4 cup water
  • 1/2 cup finely chopped coriander
  • 100 gram feta cheese, crumbled
  • 1/2 cup light sour cream
  • old el paso™ mild, medium or hot taco sauce
  • baby spinach leaves, for serving


  • 1
    Heat a little olive oil in a large frying pan and cook onion over medium heat until soft. Add sweet potato, eggplant and Taco Spice Mix, cook for a further 10 minutes, stirring occasionally. Add chickpeas, tomato and water and simmer for 3 minutes or until sauce thickens and sweet potato is tender. Stir through coriander.
  • 2
    For deliciously crunchy Taco shells, follow on pack instructions.
  • 3
    Build your own taco with crunchy Tacos, baby spinach, sweet potato and eggplant stew and feta. Swirl Taco sauce through sour cream in a small bowl and serve to the table to top off your taco!