Vegetarian Tacos
Perfect for a night in, these vegetarian tacos are fun and filling for the family. These vegetarian tacos are topped with mashed kidney beans, a pepper sauté, salsa, chopped onions, chopped tomatoes, and shredded cheese.
For the beans:
1) Over a low-medium flame, heat cooked kidney beans with taco seasoning, salt, and cumin powder. Add in 1 cup of water. Mash until reaches a gravy-like consistency.
2) Remove from heat and leave to cool; the beans will become thicker.
**Note: You can use any type of beans, but I've found kidney beans mash the best.
For the pepper sauté:
1) Cut 3 bell peppers into cubes and dice 2 green chilies.
2) On medium heat, heat 1-2 tbsp olive oil and red pepper flakes. Add the green chilies. Once sizzling, add in the bell peppers.
3) Sprinkle salt, pepper, and taco seasoning on top.
4) Sauté until lightly burnt.
Vegetarian Taco Assembly:
1) Chop an onion and a tomato into small pieces.
2) Assemble your shredded cheese and salsa.
3) Heat corn tacos in the toaster oven at 350° for 3 minutes.
4) Layer all of the ingredients in your taco and enjoy!
Serves 4.
1) Chop an onion and a tomato into small pieces.
2) Assemble your shredded cheese and salsa.
3) Heat corn tacos in the toaster oven at 350° for 3 minutes.
4) Layer all of the ingredients in your taco and enjoy!
Serves 4.