Tacos, Enchiladas, Tamales, Tostadas

Harvest Vegetable Tacos | Print |
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Serves 4


  • 2 tablespoons vegetable oil
  • 1 medium red bell pepper, cored, diced
  • 1 small red onion, diced
  • 2 cups diced vegetables such as peeled eggplant, zucchini, yellow squash
  • 14 ounces (1 can) artichoke hearts, drained, cut into bite size pieces
  • 8 ounces (1 pouch) Frontera Chipotle Garlic Taco Skillet Sauce
  • Corn tortillas, warmed, for serving
  • Cilantro, chopped, for serving


  1. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add red pepper and onion and cook until slightly softened but still crunchy, about 2 minutes. 
  2. Add remaining tablespoon oil and the 2 cups of diced vegetables. Cook and stir until all vegetables are golden and tender, about 6 minutes.
  3. Stir in artichoke hearts and Frontera Chipotle Garlic Taco Skillet Sauce. Simmer over medium-low heat until warmed through, about 3 minutes. 
  4. Serve in warmed corn tortillas with fresh cilantro.