This dish creates the perfect combination of flavors–robust vegetables, melty cheese, all wrapped in a corn tortilla. The only thing that could make this dish better is adding a side of cilantro lime rice!
TIP: Have fun with taco toppings to customize each plate–add fresh avocado, salsa, or tomatoes.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
LEVEL 1 (BOTTOM OF POT)
210g
white rice
360g
water or stock
1/4 cup
chopped fresh cilantro (leaves and stems)
1 tablespoon
lime juice
LEVEL 2 (TRAY)
4
Portobello mushrooms, sliced
1
medium red bell pepper, deseeded, sliced
1/2
medium onion, sliced
1 tablespoon
olive oil
2
cloves garlic, peeled, minced
1 teaspoon
chili powder
1 teaspoon
lime zest
1/2 tablespoon
lime juice
FOR SERVING
8
corn tortillas
85g
pepper jack cheese, shredded
Chopped cilantro
Lime wedges
LEVEL 1 (BOTTOM OF POT)
1 cup
white rice
1 1/2 cups
water or stock
1/4 cup
chopped fresh cilantro (leaves and stems)
1 tablespoon
lime juice
LEVEL 2 (TRAY)
4
Portobello mushrooms, sliced
1
medium red bell pepper, deseeded, sliced
1/2
medium onion, sliced
1 tablespoon
olive oil
2
cloves garlic, peeled, minced
1 teaspoon
chili powder
1 teaspoon
lime zest
1/2 tablespoon
lime juice
FOR SERVING
8
corn tortillas
1 cup
pepper jack cheese, shredded
Chopped cilantro
Lime wedges
Utensils
Silicone-Tipped Tongs
Step 1
Place all Level 1 ingredients in the pot and stir to combine.
Step 2
Place all Level 2 ingredients in a large bowl and toss until evenly combined.
Step 3
Pull out the legs on the Crisper Tray, then place the tray in the elevated position in the pot. Place the vegetables on the tray.
Step 4
Close the lid and flip the SmartSwitch™ to RAPID COOKER. Select SPEEDI MEALS, set temperature to 325°F, and set time for 15 minutes. Press START/STOP to begin cooking (the unit will steam for approximately 10 minutes before crisping).
Step 5
After 10 minutes, remove the vegetables and set aside. Close lid and let rice cook for another 5 minutes.
Step 6
When cooking is complete, use silicone-tipped tongs to grab the center handle and remove the tray from the unit. Stir rice. Lay out tortillas and top with vegetable mix and pepper jack cheese. Serve with cilantro rice and top with fresh cilantro and a slice of fresh lime.
Place all Level 1 ingredients in the pot and stir to combine.
LEVEL 1 (BOTTOM OF POT)
210g
white rice
360g
water or stock
1/4 cup
chopped fresh cilantro (leaves and stems)
1 tablespoon
lime juice
LEVEL 2 (TRAY)
4
Portobello mushrooms, sliced
1
medium red bell pepper, deseeded, sliced
1/2
medium onion, sliced
1 tablespoon
olive oil
2
cloves garlic, peeled, minced
1 teaspoon
chili powder
1 teaspoon
lime zest
1/2 tablespoon
lime juice
FOR SERVING
8
corn tortillas
85g
pepper jack cheese, shredded
Chopped cilantro
Lime wedges
LEVEL 1 (BOTTOM OF POT)
1 cup
white rice
1 1/2 cups
water or stock
1/4 cup
chopped fresh cilantro (leaves and stems)
1 tablespoon
lime juice
LEVEL 2 (TRAY)
4
Portobello mushrooms, sliced
1
medium red bell pepper, deseeded, sliced
1/2
medium onion, sliced
1 tablespoon
olive oil
2
cloves garlic, peeled, minced
1 teaspoon
chili powder
1 teaspoon
lime zest
1/2 tablespoon
lime juice
FOR SERVING
8
corn tortillas
1 cup
pepper jack cheese, shredded
Chopped cilantro
Lime wedges
Step 2 of 6
Place all Level 2 ingredients in a large bowl and toss until evenly combined.
LEVEL 1 (BOTTOM OF POT)
210g
white rice
360g
water or stock
1/4 cup
chopped fresh cilantro (leaves and stems)
1 tablespoon
lime juice
LEVEL 2 (TRAY)
4
Portobello mushrooms, sliced
1
medium red bell pepper, deseeded, sliced
1/2
medium onion, sliced
1 tablespoon
olive oil
2
cloves garlic, peeled, minced
1 teaspoon
chili powder
1 teaspoon
lime zest
1/2 tablespoon
lime juice
FOR SERVING
8
corn tortillas
85g
pepper jack cheese, shredded
Chopped cilantro
Lime wedges
LEVEL 1 (BOTTOM OF POT)
1 cup
white rice
1 1/2 cups
water or stock
1/4 cup
chopped fresh cilantro (leaves and stems)
1 tablespoon
lime juice
LEVEL 2 (TRAY)
4
Portobello mushrooms, sliced
1
medium red bell pepper, deseeded, sliced
1/2
medium onion, sliced
1 tablespoon
olive oil
2
cloves garlic, peeled, minced
1 teaspoon
chili powder
1 teaspoon
lime zest
1/2 tablespoon
lime juice
FOR SERVING
8
corn tortillas
1 cup
pepper jack cheese, shredded
Chopped cilantro
Lime wedges
Step 3 of 6
Pull out the legs on the Crisper Tray, then place the tray in the elevated position in the pot. Place the vegetables on the tray.
LEVEL 1 (BOTTOM OF POT)
210g
white rice
360g
water or stock
1/4 cup
chopped fresh cilantro (leaves and stems)
1 tablespoon
lime juice
LEVEL 2 (TRAY)
4
Portobello mushrooms, sliced
1
medium red bell pepper, deseeded, sliced
1/2
medium onion, sliced
1 tablespoon
olive oil
2
cloves garlic, peeled, minced
1 teaspoon
chili powder
1 teaspoon
lime zest
1/2 tablespoon
lime juice
FOR SERVING
8
corn tortillas
85g
pepper jack cheese, shredded
Chopped cilantro
Lime wedges
LEVEL 1 (BOTTOM OF POT)
1 cup
white rice
1 1/2 cups
water or stock
1/4 cup
chopped fresh cilantro (leaves and stems)
1 tablespoon
lime juice
LEVEL 2 (TRAY)
4
Portobello mushrooms, sliced
1
medium red bell pepper, deseeded, sliced
1/2
medium onion, sliced
1 tablespoon
olive oil
2
cloves garlic, peeled, minced
1 teaspoon
chili powder
1 teaspoon
lime zest
1/2 tablespoon
lime juice
FOR SERVING
8
corn tortillas
1 cup
pepper jack cheese, shredded
Chopped cilantro
Lime wedges
Step 4 of 6
Close the lid and flip the SmartSwitch™ to RAPID COOKER. Select SPEEDI MEALS, set temperature to 325°F, and set time for 15 minutes. Press START/STOP to begin cooking (the unit will steam for approximately 10 minutes before crisping).
LEVEL 1 (BOTTOM OF POT)
210g
white rice
360g
water or stock
1/4 cup
chopped fresh cilantro (leaves and stems)
1 tablespoon
lime juice
LEVEL 2 (TRAY)
4
Portobello mushrooms, sliced
1
medium red bell pepper, deseeded, sliced
1/2
medium onion, sliced
1 tablespoon
olive oil
2
cloves garlic, peeled, minced
1 teaspoon
chili powder
1 teaspoon
lime zest
1/2 tablespoon
lime juice
FOR SERVING
8
corn tortillas
85g
pepper jack cheese, shredded
Chopped cilantro
Lime wedges
LEVEL 1 (BOTTOM OF POT)
1 cup
white rice
1 1/2 cups
water or stock
1/4 cup
chopped fresh cilantro (leaves and stems)
1 tablespoon
lime juice
LEVEL 2 (TRAY)
4
Portobello mushrooms, sliced
1
medium red bell pepper, deseeded, sliced
1/2
medium onion, sliced
1 tablespoon
olive oil
2
cloves garlic, peeled, minced
1 teaspoon
chili powder
1 teaspoon
lime zest
1/2 tablespoon
lime juice
FOR SERVING
8
corn tortillas
1 cup
pepper jack cheese, shredded
Chopped cilantro
Lime wedges
Step 5 of 6
After 10 minutes, remove the vegetables and set aside. Close lid and let rice cook for another 5 minutes.
LEVEL 1 (BOTTOM OF POT)
210g
white rice
360g
water or stock
1/4 cup
chopped fresh cilantro (leaves and stems)
1 tablespoon
lime juice
LEVEL 2 (TRAY)
4
Portobello mushrooms, sliced
1
medium red bell pepper, deseeded, sliced
1/2
medium onion, sliced
1 tablespoon
olive oil
2
cloves garlic, peeled, minced
1 teaspoon
chili powder
1 teaspoon
lime zest
1/2 tablespoon
lime juice
FOR SERVING
8
corn tortillas
85g
pepper jack cheese, shredded
Chopped cilantro
Lime wedges
LEVEL 1 (BOTTOM OF POT)
1 cup
white rice
1 1/2 cups
water or stock
1/4 cup
chopped fresh cilantro (leaves and stems)
1 tablespoon
lime juice
LEVEL 2 (TRAY)
4
Portobello mushrooms, sliced
1
medium red bell pepper, deseeded, sliced
1/2
medium onion, sliced
1 tablespoon
olive oil
2
cloves garlic, peeled, minced
1 teaspoon
chili powder
1 teaspoon
lime zest
1/2 tablespoon
lime juice
FOR SERVING
8
corn tortillas
1 cup
pepper jack cheese, shredded
Chopped cilantro
Lime wedges
Step 6 of 6
When cooking is complete, use silicone-tipped tongs to grab the center handle and remove the tray from the unit. Stir rice. Lay out tortillas and top with vegetable mix and pepper jack cheese. Serve with cilantro rice and top with fresh cilantro and a slice of fresh lime.
