Easy Veggie Tacos
Fill those shells with seasoned beans and a quick sauté of your favorite veggies.
Servings: 4 (makes 8 tacos)
Ingredients
- Unfried *Beans:*
- 1 1/2 cups cannellini beans 1 can, drained
- 1 small red onion chopped
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric powder
- pinch of black pepper
- Veggies:
- ½ cup corn kernels
- 1 small onion diced
- 1 ½ cups chopped mushrooms
- 2 bell peppers chopped
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ground turmeric
- pinch of black pepper
Instructions
- Unfried_Beans: Cook the onion with a splash of water until soft. Stir in the spices. Drain and rinse the beans, mash with a fork. Add to the onion, mix well, and warm.
- Veggies: Heat a pan and cook the vegetables until soft.
- Assemble the tacos on corn tortillas – beans, veggies. Optional toppings include cashew sour cream, avocado, chopped red cabbage, pickled onions.
Notes
The video shows some slight differences from this recipe:
- I chopped up a poblano pepper instead of two bell peppers
- I used Penzey's spice blends Arizona Dreaming and Taco Seasoning instead of the spices in the recipe