1 (16 ounce) can stewed tomatoes, diced
1/2 cup chopped onion
1/3 cup chopped green bell pepper
2 eggs, beaten
1/4 cup water
1/4 teaspoon salt mixture
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon dried basil
1 (16 ounce) can diced green chile peppers with liquid
1/4 cup chopped cilantro
1 (4 ounce) can sliced mushrooms
1 (3 ounce) can sliced zucchini
1 (1 ounce) package taco seasoning mix
1 (1 ounce) can sliced mushrooms
In a medium saucepan over medium heat, bring tomatoes, onion, and green bell pepper to a boil. Add eggs, water, salt, chili powder, oregano, basil, and chile peppers. Cook, stirring occasionally, for 1 minute. Remove from heat; stir into potatoes and tater tots.
Cover, and refrigerate for 2 to 4 hours.
Preheat oven to 350 degrees F (175 degrees C).
Disperse the vegetables and meat into a large bowl. Mix well, and pipe or spoon these into the large baking dish. Sprinkle with black beans and rice. Brush sauce over the tacos.
Bake for 40 to 45 minutes in the preheated oven, or until heated through, and cheese is melted.